In this Spanish-inspired dish, toss shrimp with bright red tomatoes, which cook quickly in a single pan. Add a dollop of aioli and dig in with torn baguette.
What You Get
Canned whole tomatoes
Peeled, deveined shrimp (see note below)
Spanish smoked paprika
What You’ll Need
Chile flakes (optional)
Makes 3 servings
Active Time: 25 minutes
Total Time: 25 minutes
Preheat the oven to 400°F. Drain and chop the tomatoes, and scrape them into a bowl. 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, along with a pinch of salt, and simmer to combine the flavors, 2 minutes longer.
Meanwhile, slide the baguette into the oven to warm, 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, peeling the shrimp as you go.
Contains: eggs, crustacean shellfish, wheat.
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.