Ingredients
- 25 g butter.
- 1 clove garlic, grated or crushed.
- 1/2 lemon, finely grated zest and juice.
- 1 teaspoon sweet smoked paprika.
- 1 tablespoon chopped parsley.
- 150 g cooked shrimp, shell-on or peeled.
- 2-4 slices of sourdough bread (depending on size).
- extra virgin olive oil, to trickle.
- sea salt.
- black pepper.
Directions
- 1. Place a large frying pan over a medium-high heat and add the butter. When it is melted and bubbling, add the garlic and lemon zest. Cook for 1–2 minutes, until the garlic is fragrant but not coloured.
2. Add the smoked paprika, parsley and most of the lemon juice. Finally add the shrimps and toss well to combine. Cook for a further minute, but no more.
3. Meanwhile, toast the sourdough and trickle with extra virgin olive oil.
4. Season the shrimps with salt and pepper to taste and pile on to the toasted sourdough. Trickle with a little more extra virgin olive oil and lemon juice to serve.
Ingredients
- 25 g butter.
- 1 clove garlic, grated or crushed.
- 1/2 lemon, finely grated zest and juice.
- 1 teaspoon sweet smoked paprika.
- 1 tablespoon chopped parsley.
- 150 g cooked shrimp, shell-on or peeled.
- 2-4 slices of sourdough bread (depending on size).
- extra virgin olive oil, to trickle.
- sea salt.
- black pepper.
Directions
- 1. Place a large frying pan over a medium-high heat and add the butter. When it is melted and bubbling, add the garlic and lemon zest. Cook for 1–2 minutes, until the garlic is fragrant but not coloured.
2. Add the smoked paprika, parsley and most of the lemon juice. Finally add the shrimps and toss well to combine. Cook for a further minute, but no more.
3. Meanwhile, toast the sourdough and trickle with extra virgin olive oil.
4. Season the shrimps with salt and pepper to taste and pile on to the toasted sourdough. Trickle with a little more extra virgin olive oil and lemon juice to serve.