No, but GARLIC BREAD SAUCE. 🎯🎯🎯 What the WHAT. This blog has reached new levels of delicious insanity. I’m going to start this post by convincing you that, in fact, garlic bread sauce is not as weird as it sounds. More like it’s one of the most delicious ways you could ever eat shrimp. We start with the bread that’s fried in a little bit of olive oil until golden brown, and then pulsed into a garlic bread paste of sorts with fresh parsley, almonds, and garlic. Fried bread –> into a paste? It’s the truth of this recipe. Can you handle it? Your hungry self will give you big thanks for your bravery with this one. The rest of this recipe just involves adding said garlic bread paste to the olive-oil-and-broth sauce base to thicken it into something resembling Magic with a capital M (more specifically, almost like a light cream sauce) – and then adding the shrimp to the pan to simmer up into something that is weeknight-level easy but company-level fancy. And most importantly, something that is 💯 for your mouth. There are very few cookbooks in my life that I have cooked from more than a handful of times, and this is one of them. It’s obsessively earmarked, written in, and oil-splattered like only the best kinds of cookbooks can be. Other Pinch of Yum recipes inspired from this cookbook: All the fooooods. Cannot handle. Food processor = a dream come true. YOU NEED ONE. I love mine so much that I wrote a full post showing off 12 magical ways that I use my food processor. Must must must. Go now. I don’t want to be bossy, but plz plz plz serve this with the lightly fried garlic bread that I described in the notes of the recipe. It is officially THE BEST THING YOU COULD EVER DO with this recipe. I love all caps. And I love you guys. And I really love this shrimp. Spanish Shrimp with Garlic Bread Sauce awaits! You must, you must, you must. 5 from 11 reviews Variation: I also made another version of this that was equally as delicious – I added a 28 ounce can of San Marzano tomatoes with the oil and broth in step three and let it simmer till the tomatoes broke down a bit. I added the bread paste to the sauce as directed and let it cook down into a rich tomato sauce. It was REALLY good – even just the sauce plain was good served on bread.
