Ingredients

• 1/4 cup extra virigin olive oil
• 10 medium garlic cloves, peeled
• 4 thick slices of French or Italian bread
• 1 teaspoon ground cumin
• 1 teaspoon ground paprika
• 6 cups chicken stock or shrimp stock
• 1 pound shrimp, peeled
• Fresh parsley, minced
• Salt and pepper

Directions

1. Pour the oil into a large skillet set over medium heat. Add the garlic cloves and sprinkle with a bit of salt and pepper. Cook, flipping them occasionally, for about 10 minutes. They should be nicely browned. If they are cooking too fast, reduce heat to medium-low. You don’t want them to burn. Remove them and set aside.

2. Turn heat to medium-low and add as many slices of bread that will fit in a single layer. Cook until browned on both sides, about four minutes. Remove and set aside. Repeat with other slices.

3. Pour in the stock and turn the heat to medium-high. When it’s just about to boil, toss in the shrimp and cook until the shrimp are cooked and pink, about 4 minutes.

4. Place a slice of bread and a few cloves of garlic in four separate bowls. Ladle in some of the soup with shrimp. Garnish with a bit of parsley and season with salt and pepper to taste.

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