Shrimp Bread (Steve Martorano)

By grammadot

Ingredients

• 4 extra jumbo shrimp shells on
• 2 tsp olive oil
• 4 garlic cloves , smashed and finely chopped
• 1/3 c peas
• 2 medium italian plum tomatoes, quartered
• salt/pepper
• 6 tbs unsalted butter
• 2 slices italian bread 3/4" toasted

Preparation

Step 1

With sharp knife, cut through underside of each shrimp to the tail. With kitchen scissors, cut of the legs and remove any black veins. Loosen the sides of the flesh from the shells, but do not remove the shells. Turn the shrimp flesh side down and press lightly to flatten slightly.
In a heavy skillet, preferrably non-stick, large enough to hold shrimp in a single layer, heat the oil over medium heat. Add the garlic, the shrimp flesh side down. Cook about 3 minutes, or until the shrimp are barely cooked through. (hold the shrimp down with a spatula for a minute to keep them from curling too much).
Add the peas and tomatoes and season with salt and pepper. Add the butter by tablespoons. Cover closely with a lid and when the butter begins to foam the dish is ready to serve.
Place a slice of toasted italian bread on each of two serving plates. Place two of the shrimp on each, then divide the peas, tomatoes and melted butter over all.