Spanish Shrimp with Garlic Bread Sauce

10 reviews / 5 average

Shrimp in garlic bread sauce!

No, but GARLIC BREAD SAUCE. 🎯🎯🎯

What the WHAT. This blog has reached new levels of delicious insanity. I’m going to start this post by convincing you that, in fact, garlic bread sauce is not as weird as it sounds. More like it’s one of the most delicious ways you could ever eat shrimp.

We start with the bread that’s fried in a little bit of olive oil until golden brown, and then pulsed into a garlic bread paste of sorts with fresh parsley, almonds, and garlic. Fried bread –> into a paste? It’s the truth of this recipe. Can you handle it? Your hungry self will give you big thanks for your bravery with this one.

The rest of this recipe just involves adding said garlic bread paste to the olive-oil-and-broth sauce base to thicken it into something resembling Magic with a capital M (more specifically, almost like a light cream sauce) – and then adding the shrimp to the pan to simmer up into something that is weeknight-level easy but company-level fancy. And most importantly, something that is 💯 for your mouth.

Spanish Shrimp with Garlic Bread Sauce - made with just 7 familiar, easy to find ingredients and fancy enough for company! | pinchofyum.com

Even though it sounds really crazy and garlic-bread-obsessive, this shrimp and garlic bread sauce concept has to be somewhat of a good idea because it comes from the experts at Saveur. It’s a recipe from my favorite cookbook of all time (as of January 2015 when I started using it) – Saveur’s The New Classics cookbook. I got it for Christmas from Bjork last year and I think we are both pretty happy that this book is in my possession. It has 70 5-star reviews on Amazon. And honestly, I wish I could rate it 10 stars.

There are very few cookbooks in my life that I have cooked from more than a handful of times, and this is one of them. It’s obsessively earmarked, written in, and oil-splattered like only the best kinds of cookbooks can be.

Other Pinch of Yum recipes inspired from this cookbook:

  1. Vietnamese Chicken Salad with Rice Noodles
  2. Chopped Chicken Sesame Noodle Bowls
  3. Skillet Chicken with Bacon and White Wine
  4. Yellow Curry Paste / Thai Yellow Curry with Beef and Potatoes
  5. Toasted Bread and Parmesan Kale Salad
  6. Moist Chocolate Layer Cake which has yet to see the light of the blog – but maybe soon, friends…
  7. And now this: Spanish Shrimp with Garlic Bread Sauce

All the fooooods. Cannot handle.

Spanish Shrimp with Garlic Bread Sauce - made with just 7 familiar, easy to find ingredients and fancy enough for company! | pinchofyum.com
Spanish Shrimp with Garlic Bread Sauce - made with just 7 familiar, easy to find ingredients and fancy enough for company! | pinchofyum.com
Spanish Shrimp with Garlic Bread Sauce - made with just 7 familiar, easy to find ingredients and fancy enough for company! | pinchofyum.com

Food processor = a dream come true. YOU NEED ONE. I love mine so much that I wrote a full post showing off 12 magical ways that I use my food processor. Must must must. Go now.

I don’t want to be bossy, but plz plz plz serve this with the lightly fried garlic bread that I described in the notes of the recipe. It is officially THE BEST THING YOU COULD EVER DO with this recipe.

I love all caps.

And I love you guys. And I really love this shrimp.

Spanish Shrimp with Garlic Bread Sauce awaits! You must, you must, you must.

Spanish Shrimp with Garlic Bread Sauce - made with just 7 familiar, easy to find ingredients and fancy enough for company! | pinchofyum.com
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Spanish Shrimp with Garlic Bread Sauce in a pan with parsley.

Spanish Shrimp with Garlic Bread Sauce


Description

Spanish Shrimp with Garlic Bread Sauce – made with just 7 familiar, easy to find ingredients and fancy enough for company!


Ingredients

Scale
  • 1/2 cup olive oil
  • 3 cloves garlic
  • 1 slice crusty white bread, about 1 inch thick, crust removed
  • 1/4 cup fresh parsley
  • 1 cup almonds
  • 2 cups vegetable or chicken broth (or ideally fish stock – but I couldn’t find any)
  • 1 bay leaf
  • 2 lbs. large shrimp (16-20)
  • additional bread for serving

Instructions

  1. Heat the oil in a large skillet over medium heat. Add the bread to the oil in the pan. Fry for a few minutes on each side until golden brown and crispy. Place on a paper towel lined plate to cool. Turn the heat off on the oil.
  2. Place the fried bread in a food processor and pulse until crumbs form. Add the 3 cloves garlic, parsley, almonds, and a few tablespoons of the broth into a food processor and pulse until a paste forms.
  3. Pour the broth and bay leaf into the pan with the oil (if it’s too hot, the oil will splatter, so be careful) and simmer for 10 minutes or so. Stir in the bread paste and mix well – the sauce should start to thicken into a consistency almost like a light gravy or cream sauce. Add the shrimp and simmer for about 5 minutes, until the shrimp are pink and firm.
  4. Serve with extra bread for soaking up the sauce.

Notes

For the best garlic bread: heat a thin layer of olive oil in a skillet. Add a smashed clove of garlic and let it saute for a few minutes to infuse the oil with the garlic flavor. Remove the garlic and fry each piece of bread in the oil until golden brown and crispy. Remove and place on paper towel lined plate. This bread is EVERYTHING. It’s so simple and perfect for serving with this recipe! Our dinner guests raved.

Variation: I also made another version of this that was equally as delicious – I added a 28 ounce can of San Marzano tomatoes with the oil and broth in step three and let it simmer till the tomatoes broke down a bit. I added the bread paste to the sauce as directed and let it cook down into a rich tomato sauce. It was REALLY good – even just the sauce plain was good served on bread.

  • Category: Dinner
  • Cuisine: Spanish-Inspired

Keywords: spanish shrimp, shrimp recipe, garlic bread sauce

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Disclaimer: This post contains affiliate links for The New Classics cookbook bcuz I love this cookbook so much. You can find it on Amazon or in any mainstream bookstores. We actually even found it at Costco around Christmas time last year! 

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86 Comments

  1. Pinch of Yum Logo

    That cookbook has been sitting on my Amazon wishlist for forever… I’m going to have to buy it now..!
    This recipe seriously sounds so good! Can’t wait to try it out!






    1. Pinch of Yum Logo

      Lighting up like the 4th of July here. Garlic bread sauce. Wow. But then again, you are talking to the guy who thought you could just bring shrimp home and eat raw. That would have been a big mistake. Oops.

  2. Pinch of Yum Logo

    Looks tasty and beautiful. (as usual!!) How do you guys come up with recipes? I am new to the whole food blogger thing. Right, now I am going through my rolodex of recipes that I have made for years.

    Eventually, I am going to run out. What is the protocol on researching recipes for your food blog? If you have a cool recipe that’s not yours – should you always change it a bit? Should you give credit even if you change it.

    I know the obvious stuff like producing your own photo’s and content. I don’t want to step on anyone’s toes and def want to respect all the hard work that goes into blogging.

    I have set my sites on making my food blog into an income source. I am not new to blogging – just food blogging. I am obsessed with it! Any advice would be greatly appreciated.

    1. Pinch of Yum Logo

      Hey Christopher! Here’s a link to a Food Blogger Pro forum where a group of food bloggers also talk about whether or not food blogs should publish original recipes, how to attribute recipe inspiration, etc: https://www.foodbloggerpro.com/community/getting-started/recipe-copyright-and-attribution-do-you-need-to-write-your-own-recipes-for-a-food-blog/ I think it’s definitely okay (and necessary) to draw inspiration from other sources, but not okay to directly copy unless you have express permission to just republish the recipe. Hope that helps!

  3. Pinch of Yum Logo

    I spend SO many days just hanging out in the cookbook section of the bookstore getting inspiration.. but I don’t know what I’ve been doing because I’ve never picked up that cookbook. THAT WILL CHANGE SOON. Obsessed with this shrimp. Pinned!

    1. Pinch of Yum Logo

      Yes – it was revolutionary for me. So many good, reliable, “classic” recipes (but not the boring kind of classic – very fun and inventive with great variety)!

  4. Pinch of Yum Logo

    No need to convince over here. You had me at,”Spanish shrimp with garlic bread sauce”! Yes, I’m greedy like that! 🙂

  5. Pinch of Yum Logo

    You are a total purchase a cookbook enabler and I already have a problem! Shrimp + garlic bread sauce = INSANE. Does the cookbook have photos? Not a total necessity but I really love some good food photography in my cookbooks.

    1. Pinch of Yum Logo

      hahahaha love this. Yes, but not many. Which is usually a deal breaker for me! But for this one, I will make an exception.

  6. Pinch of Yum Logo

    Why do I read this around lunch time when I’m trapped at work and there is physically NO WAY that I can find myself some garlic-bread fried shrimp, or any shrimp at all for that matter? I am now disappointed with the sad little lunch I brought from home. One of these days I’ll learn.

  7. Pinch of Yum Logo

    I’m pretty sure I’ve commented before, using words like ‘genius’ and ‘amazing’. At the risk of repeating myself, this looks amazing…and you really are a genius!

    1. Pinch of Yum Logo

      Love that! Thank you Danielle! I was really bummed that I couldn’t find the fish broth and didn’t have any fish remnants around for the broth… I’ll have to try this next time I have a whole fish to work with!

  8. Pinch of Yum Logo
    Regina Robbins

    We are eating poor folks food this week, so this shrimp recipe is speaking to me with a megaphone asking to be put on next week’s menu if at all possible.

  9. Pinch of Yum Logo
    Karen

    Holy this is incredible! Super easy and nearly all ingredients in the pantry. I found seafood broth and holy cow!!! Best ever!

  10. Pinch of Yum Logo

    I love, love, LOVE shrimp and I am blown away over how flavorful and simple this recipe looks. I can’t wait to try it, sipping on some white wine, and just enjoying the evening on our patio. Thanks 🙂

  11. Pinch of Yum Logo
    Kate

    Looks delicious and can’t wait to try! how many servings is the nutritional information based on?