Sauteed Shrimp with Garlic Toast
Treat yourself to a simple meal that brings together flavors of the Mediterranean.
- Total Time:
- Servings: 1
Source: Everyday Food, July/August 2004
- 2 teaspoons small capers, rinsed and drained
- 2 tablespoons olive oil
- French bread, sliced (about 2 ounces)
- 1 medium garlic clove, peeled and halved
- Coarse salt
- 1/2 cup fresh orange juice
- 1 medium shallot, minced
- 14 medium shrimp, peeled and deveined
Heat broiler with rack 4 inches from heat. Brush both sides of 2 slices French bread with 1 tablespoon olive oil. Broil until golden brown, about 1 1/2 minutes per side.
Rub one side of bread with cut sides of garlic clove; sprinkle with salt. Discard garlic; set toast aside.
In a medium skillet, heat remaining tablespoon olive oil over medium heat. Add shallot, and cook until crisp-tender, about 4 minutes. Add shrimp. Cook, tossing occasionally, until shrimp are opaque throughout, about 3 minutes. Transfer shrimp to a shallow bowl, and set aside.
Add orange juice, capers, and 1/4 teaspoon salt to the skillet; bring to a boil. Cook until sauce is slightly thickened, about 1 minute. Spoon over shrimp. Serve with toast.