Shrimp & Toast Cazuela Recipe

Make Herb Butter

In a small bowl, combine softened unsalted butter, chopped parsley, chopped chives, lemon zest, garlic powder, kosher salt, and black pepper. Mix until smooth and well incorporated. Cover and chill briefly if making ahead; leave at room temperature 10 minutes before serving so it spreads easily.

Prep Bread and Shrimp

Preheat oven to 425°F (220°C). Lightly brush both sides of sourdough slices with olive oil and place them on a baking sheet. Season shrimp with 1 tsp kosher salt and 1/2 tsp black pepper; toss to coat evenly.

Toast the sourdough in the preheated oven 6–8 minutes, flipping once, until golden and crisp. Remove and set aside. Alternatively, grill or pan-toast to desired color. Keep warm.

Sear Shrimp

Place a 10-inch oven-safe skillet or the ‘Cooking Pot’ over medium-high heat. Add 2 tablespoons olive oil and 1 tablespoon butter. When butter foams and oil is shimmering (about 30 seconds), add shrimp in a single layer making sure not to overcrowd. Sear 1–1.5 minutes per side until pink with a slight golden edge; transfer shrimp to a plate and set aside (they will finish cooking in the sauce).

Build the Sauce

Reduce heat to medium. Add remaining 2 tablespoons butter to the skillet. When melted, add the minced garlic, smoked paprika and crushed red pepper flakes. Sauté 30–45 seconds until fragrant (do not brown the garlic). Pour in 1/4 cup dry white wine (or chicken stock) to deglaze, scraping up any browned bits from the bottom of the skillet. Simmer 1–2 minutes until wine reduces slightly.

Finish Sauce and Combine

Stir in lemon juice and chopped parsley. Return the seared shrimp to the skillet and toss gently to coat in the sauce. Cook 1 more minute to finish shrimp (internal temperature should reach 120–125°F for tender shrimp). Taste and adjust seasoning with a pinch more salt or pepper if needed.

Optional Sizzle

For a table-side sizzling presentation, preheat the oven broiler. Place the skillet with shrimp under the broiler 1 minute to bubble the sauce and brown the edges slightly — watch carefully to avoid burning. Remove from oven and let rest 1 minute.

Spread a thin layer (about 1/2 tablespoon) of the herb butter on each warm sourdough toast.

Arrange 3–4 shrimp and some of the garlic sauce on each herb-buttered toast. Alternatively, serve the shrimp sizzling in the cooking pot alongside the toasts so guests can spoon shrimp and sauce onto bread.

Garnish with a sprinkle of chopped parsley and serve immediately with lemon wedges on the side for squeezing.