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.
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:
- Vietnamese Chicken Salad with Rice Noodles
- Chopped Chicken Sesame Noodle Bowls
- Skillet Chicken with Bacon and White Wine
- Yellow Curry Paste / Thai Yellow Curry with Beef and Potatoes
- Toasted Bread and Parmesan Kale Salad
- Moist Chocolate Layer Cake which has yet to see the light of the blog – but maybe soon, friends…
- And now this: Spanish Shrimp with Garlic Bread Sauce
All the fooooods. Cannot handle.
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
- Total Time: 30 minutes
- Yield: 4-6 1x
Description
Spanish Shrimp with Garlic Bread Sauce – made with just 7 familiar, easy to find ingredients and fancy enough for company!
Ingredients
- 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
- 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.
- 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.
- 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.
- 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.
- Prep Time: 15 mins
- Cook Time: 15 mins
- Category: Dinner
- Cuisine: Spanish-Inspired
Keywords: spanish shrimp, shrimp recipe, garlic bread sauce
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!
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!
Thanks Sam! Appreciate that!
I AM IN LOVE! I’m signing up for this class TODAY! So simple, so pretty, such a night pop of color and life! Thanks for sharing!
Wow, my tastebuds are screaming for this!!
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.
Hope you like it Stacey!
I have been making this for a number of years now, just as you have written it. Delicious! I am taking it to a sherry tasting party next week. Not exactly a tapa, but in small servings I am sure it will be a hit. Thanks so much for the great recipe!
Yum! Are the almonds just raw, or are they roasted, salted, etc.?
raw! 🙂 the Saveur recipes calls for blanched almonds but I liked it just fine when I added them in raw.
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.
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!
Now if only the rain gutter planters were watered by the rain gutters on my house in some way…. that would be my kind of plant situation! 😉 love how these turned out! Thanks for the Tut!
I’ve never even dreamed of garlic bread sauce but it sounds incredible! Especially with the shrimp!!
Thanks Mary Frances!
Garlic bread sauce?! umm this really sounds awesome! I need to check out that cookbook and make this recipe! : )
Seriously! Please get that cookbook – it’s so good.
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!
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)!
No need to convince over here. You had me at,”Spanish shrimp with garlic bread sauce”! Yes, I’m greedy like that! 🙂
Thanks Tonya! Hope you like it!
Love the idea of garlic bread sauce! Can’t wait to try it out!
Thanks Mary! Hope you like it 😀
This sounds so delicious! Garlic bread sauce sounds too good to be true..yum!
xx Sydney
But indeed, it’s true!! 🙂 Enjoy!
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.
hahahaha love this. Yes, but not many. Which is usually a deal breaker for me! But for this one, I will make an exception.
This may just be my meal for day 31 of Whole30. CANNOT WAIT! Now, I’ve gotta to check out this fantastic cookbook!
YES! Countdown is on!
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.
Hahaha – I feel your pain! I write about this and then I have leftover chicken and tortilla chips for lunch.
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!
Thanks Jennifer! 🙂 Saveur’s genius, my take on it!
I can just see the look on my foodie kids’ faces when I tell them it’s in a garlic bread sauce! High five Lindsay!
Yay for garlic bread sauce!
Um, Garlic Bread SAUCE?? Yes, yes, and a million times yes. This is brilliant!
haha – thanks Annie! all credit for the idea to Saveur!
I’m going to be such a hero when I make garlic bread sauce! I’m frying up your garlic bread in a few minutes, just for practice. Fish broth is hard to find, but easy to make (and uses the entire fish, since we like to be sustainable seafood bloggers 😉 Here’s mine: https://www.suwanneerose.com/2015/03/fish-broth/
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!
This has to be one of the most creative recipes I’ve ever seen!
Thanks Patty! hope you like it!
Yes Yes Yes – this recipe is so right on so many levels.
Thanks Esther! I’d have to agree 🙂
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.
Rice and beans tonight, shrimp with garlic bread sauce tomorrow! That’s balance! 🙂
Holy this is incredible! Super easy and nearly all ingredients in the pantry. I found seafood broth and holy cow!!! Best ever!
Awesome! Love hearing that Karen! 🙂
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 🙂
Yep! Right on!
You had me at garlic bread sauce. Oh Lindsay, you genius in an apron, you.
Ha! Sarah. You are too kind. More like Saveur’s genius and me making my way through their awesome cookbook.
Looks delicious and can’t wait to try! how many servings is the nutritional information based on?
Good question, Kate! I’ll have Lindsay get back to you. 🙂
I think it was 6? I’m sorry – I can’t remember for sure.
Looks delicious! Just to confirm – did you use uncooked frozen shrimp?
Hi, Noa! Fresh shrimp is best in this recipe if you can get it, but frozen uncooked shrimp could certainly work as well!