Ingredients:
- 2 pounds of de veined shell on Shrimp
- 5 sprigs of fresh rosemary and thyme (do cut not the herbs…it looks natural to keep the herbs on its natural branch)
- 4 garlic cloves
- 1/4 cup of white wine or cognac
- pinch of salt, smoked paprika
- 1 tsp of chili flakes or as much heat you can handle
- 10 ripe grape tomatoes (cut in half)
- olive oil
- 6 slices of thick grilled baguette bread
Directions:
In a saucepan sauté your garlic with olive oil and when the garlic has turned a golden colour add your your tomatoes…sauté the tomatoes with a pinch of salt for approximately 3-4 minutes… add the white wine or cognac allow it to simmer with the tomatoes… once the liquid has evaporated add all the fresh herbs ….allow the mixture to blend together nicely….(approximately 2 minutes..do not overcook the herbs) at this point add the shrimp, a pinch of salt, the smoked paprika and the chili flakes….keep stirring the shrimp…once all the shrimp has turned pink they are ready!!! Place the shrimp and all the sauce on top of the grilled baguette. Best part of the entire recipe is dunking the bread in the sauce mixture!
