Baked Garlic Shrimp Bowl

 The Essence of Italy in a Bowl!

 

 

Years ago I lived in Newport Beach, California where we would frequent a restaurant on Pacific Coast Highway called Jack Shrimp.  They served pretty much one thing, bowls of shrimp in a spicy broth with a loaf of crusty bread for dipping.  It was an addicting combination.  

Though Jack Shrimp closed over a decade ago, I often still find myself craving their shrimp bowls and decided to create my own version of their delicious specialty - Italian style.

 

 

 

There is something about the classic yet simplistic combination of olive oil, garlic, lemon, white wine and parsley that is timelessly Italian.  Add some fresh heirloom tomatoes (I always keep heirloom cherry tomatoes on hand), spicy red pepper flakes and a pat of butter and the subsequent silky broth is absolutely mouth watering.

 

 

Soudough bread is my favorite.  I simply sliced the bread, spritzed the slices with coconut oil spray, gave each a twist of fresh ground black pepper and toasted them on a sheet pan while the shrimp were cooking.

The crisp bread serves as a spoon to scoop up the shrimp mixture.  Don't worry, there will be plenty of broth left for dipping.

Baked Garlic Shrimp Bowl

2 lbs peel deveined shrimp cut into 1" chunks
Juice of one lemon
3 T garlic, finely chopped
1/4 C Garlic Infused Olive Oil
1/4 C chicken broth
1 T butter
1 T red pepper flakes
2 t salt
1/4 C fresh chopped tomatoes
1/4 white wine

Preheat over to 375.  Combine all ingredients in an oven proof skillet.  Bake 10 - 15 minutes.

Enjoy with a crusty loaf of sourdough and a buttery Chardonnay.