Chili & Garlic Shrimp with Smoked Paprika

Finely chop 10g of fresh parsley and set aside for later use.

Check 12 pieces of large raw shrimps to ensure they are deveined with a cut along the back so they open up during cooking, then rinse them thoroughly under cold running water and pat dry.

Crush 4 cloves of garlic with the flat side of a knife, peel off the skins, and finely chop them on the cutting board.

Pour 30ml of extra virgin olive oil into a skillet over high heat until shimmering. Add the 12 shrimps in a single layer and sizzle for about 1 minute per side until nicely browned on the exterior, keeping the center translucent. Immediately remove the shrimps and set aside on a plate.

In the same pan, add another 15ml of olive oil over medium heat. Add the chopped garlic and 1 tsp of chili flakes. Fry while stirring until the garlic begins to barely turn golden brown and becomes fragrant.

Add 1 tsp of Spanish smoked paprika to the hot oil and mix well. Immediately pour in 100ml of dry white wine to deglaze the pan, stirring to lift any caramelized brown bits. Simmer for 2 to 3 minutes until the liquid reduces by half, then squeeze in 1 tbsp of fresh lemon juice.

Return the seared shrimps and any juices on the plate back into the bubbling sauce. Add the chopped fresh parsley (reserve a small sprig for garnish) and 0.5 tsp of salt. Toss everything continuously over medium heat for 1 minute until the shrimps are completely opaque, cooked through, and well coated.

Cut 30g of soft salted butter into small cubes so it melts rapidly later. Slice 2 thick slices of crusty sourdough bread and place them into a toaster until golden and crisp.

Transfer the cooked shrimps using tongs onto a serving plate. Turn heat to very low, add the 30g of butter cubes into the pan, and swirl or stir quickly until melted into a smooth, glossy emulsion. Spoon the rich sauce generously over the plated shrimps, garnish with a fresh parsley sprig, and serve with toasted crusty sourdough bread.