In this Spanish-inspired dish, toss shrimp with ripe red tomatoes, which cook quickly in a single pan. Add a dollop of aioli and dig in with torn baguette.
Note: The shrimp arrives frozen for freshness. Store it in the refrigerator to defrost before cooking. If you need to defrost it same day, place it in a bowl of cold water for about 5 minutes, then drain and pat dry.
Contains: eggs, crustacean shellfish, wheat, soy
What You Get
Shrimp (see note below)
Spanish smoked paprika
What You'll Need
Chile flakes (optional)
Preheat the oven to 400°F. Chop the tomatoes and scrape them into a bowl, including the juices. Smash 3 or 4 cloves of garlic. Cut the lemon into wedges for serving. Pick the parsley, toss the stems, and chop the leaves. Drain the shrimp and pat dry with paper towels.
In a large sauté pan (12 or 14 inches) over medium heat, warm ¼ cup olive oil. Add the garlic and stir until golden, 2 minutes. Add the shrimp in a single layer, sprinkle with 1 tablespoon of the paprika, and season with salt. Cook until bright pink and tightly furled, stirring once or twice, 4 minutes. Add a pinch or two of chile flakes, if you want some heat. Stir in the tomatoes with their juices, along with a pinch of salt, and simmer until the juices release slightly, 2 minutes longer.
Meanwhile, slide the baguette into the oven to warm, about 5 minutes.
Spoon the shrimp and tomatoes into bowls, dollop with the garlic aioli, and sprinkle with parsley. Set out a bowl for discarding the shells and plenty of napkins. Squeeze lemon over the shrimp and serve warm, with torn baguette for dunking, and peeling the shrimp as you go.