Shrimp & Parmesan Recipe

Prep Shrimp

Pat the shrimp dry with paper towels. Season evenly with 1 tsp salt, 1/2 tsp black pepper, and 1/2 tsp garlic powder.

Toast Bread

Preheat oven to 400°F (200°C). Place the 24 baguette slices on a baking sheet in a single layer. Brush each slice lightly with the 1 tbsp olive oil. Toast in the oven 6–8 minutes until golden at the edges and lightly crisp; remove and set aside.

Cook Shrimp

Heat a large skillet over medium-high heat. Add 2 tbs olive oil and 1 tbs unsalted butter. When the butter foams, add the seasoned shrimp in a single layer (work in two batches if necessary). Cook shrimp 1.5–2 minutes per side until they turn pink and curl and an internal temp of 120–125°F is reached. Remove cooked shrimp to a plate and keep warm.

Make Garlic-Parmesan Finish

Reduce heat to medium. In the same skillet, add the finely minced 2 garlic cloves and sauté 20–30 seconds until fragrant (do not brown). Add 1 tbsp fresh lemon juice and scrape up any browned bits from the pan. Remove skillet from heat and stir in 3/4 cup grated Parmesan, 2 tbs chopped parsley, and optional 1 tsp lemon zest and 1/4 tsp red pepper flakes. Stir until the Parmesan is slightly melted and forms a thick, saucy consistency. If mixture is too thick, add up to 1 tsp warm water to loosen.

Assemble Canapés

Return the cooked shrimp to the skillet and toss briefly to coat each shrimp in the garlic-Parmesan sauce. Place one coated shrimp on each toasted bread slice. Spoon any remaining sauce over the shrimp so each canapé has a small amount of cheese and garlic. Garnish each canapé with a light sprinkle of additional chopped parsley and a tiny pinch of black pepper if desired.

Serve

Arrange canapés on a serving platter and serve immediately while warm. These are best enjoyed within 10–15 minutes so the bread stays crisp and the shrimp remain tender.