Check around for the best price on shrimp: Sometimes, it’s at the seafood counter; other times, it’s in the freezer case. The garlic that’s rubbed on the toast at the end lends lots of punch; for sensitive taste buds, skip that step.
Cost for 4: $11.11 Total Time: 21 minutes
Download this recipe's how-to PDF.
This recipe is part of our Let's Cook! curriculum: Find more easy, healthy, affordable recipes anyone can make at CookingLight.com/LetsCook.
Preheat broiler to high. Thinly slice 4 garlic cloves; cut remaining garlic clove in half lengthwise.
Heat a large skillet over medium-high heat. Add oil to pan; swirl to coat. Add shrimp; sauté 2 minutes or until almost done, stirring occasionally. RIFF: Not into shrimp? Use chopped chicken instead.
Add sliced garlic and tomatoes to pan; sauté 30 seconds or until tomatoes begin to soften.
Combine chicken stock, lemon juice, and flour, stirring well with a whisk or fork.
Add stock mixture to pan; bring to a boil. Cook 1 minute or until slightly thickened. RIFF: Use the shrimp mixture as a sauce for a pasta toss.
Reduce heat to medium-low. Gradually add butter pieces, stirring constantly until butter melts before adding more. Stir in salt, pepper, and parsley, if desired.
Arrange bread on a baking sheet. Broil 1 minute on each side or until toasted.
Rub 1 side of each toast slice with cut sides of halved garlic clove. Spoon shrimp mixture over toast.
RIFF: Serve the shrimp mixture over brown rice, grits, or mashed potatoes.