Shrimp Recipe

Prepare shrimp

Pat the shrimp dry with paper towels. If shrimp are large, cut each into 2–3 bite-size pieces so they fit comfortably when used as a filling.

In a medium skillet over medium heat, melt 2 tablespoons of the butter until foaming. Add the minced shallot and cook, stirring, until softened and translucent, about 1–2 minutes.

Add the minced garlic and cook, stirring, 30–45 seconds until fragrant (do not let brown).

Increase heat to medium-high, add the shrimp in a single layer, and sprinkle with smoked paprika, red pepper flakes, half the salt, and half the black pepper. Cook, stirring once, until shrimp are opaque and just cooked through, about 2–3 minutes total depending on size.

Reduce heat to low, add the remaining 2 tablespoons butter, lemon juice, and chopped parsley. Stir until butter melts and coats the shrimp. Taste and adjust seasoning with remaining salt and pepper as needed. Remove from heat and keep warm.

Preheat the oven to 375°F (190°C). Line a baking sheet with foil or parchment.

If using a baguette, cut into 4–6 pieces and either hollow out the centers slightly or slice on the bias to create boats. Brush the cut surfaces lightly with olive oil.

Arrange the prepared bread on the baking sheet and toast in the oven 4–6 minutes until just crisp but not hard. Remove from oven.

Spoon generous portions of the garlic butter shrimp into each bread piece. If desired, sprinkle each filled piece with grated Parmesan.

Return the filled pieces to the oven for 2–3 minutes just to warm through and melt the Parmesan, if used. Remove and garnish with additional chopped parsley and serve with lemon wedges.

Serve immediately while the shrimp are warm and butter is still glossy. Leftover shrimp can be refrigerated for up to 2 days.