Serves 6
40 min
Garlic-Clove Shrimp
Recipe GLPR39c109b9521378
Succulent jumbo Gulf shrimp sautéed with aromatic garlic, shallots, and warm spices, finished with a savory broth infused with sherry. Served with crusty baguette slices for soaking up the rich, garlicky sauce. A simple yet elegant seafood dish that comes together in under 40 minutes.
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Ingredients
2 lb. jumbo Gulf shrimp, peeled and deveined
1½ tbsp. Creole seasoning
3 tbsp. extra-virgin olive oil
½ c. extra-virgin olive oil
5 cloves garlic, minced
1 small shallot, finely minced
½ c. dry sherry
1 tsp. sugar
¼ tsp. crushed red pepper
½ tsp. kosher salt
2 c. shrimp or seafood stock
Fresh flat-leaf parsley, chopped
Grilled or toasted baguette slices
Directions
Pat the shrimp dry with paper towels and season evenly with the Creole seasoning.
Heat 3 tablespoons of olive oil in a large skillet over medium-high heat until shimmering.
Add the seasoned shrimp to the skillet and cook for 2-3 minutes per side until the shrimp reaches an internal temperature of 145°F and is opaque throughout. Transfer the cooked shrimp to a clean plate and set aside.
Reduce heat to medium and add the remaining ½ cup of olive oil to the skillet along with the minced garlic and shallot. Cook for about 1 minute, stirring frequently, until fragrant but not browned.
Stir in the crushed red pepper and cook for 30 seconds to bloom the spice.
Pour in the dry sherry and use a wooden spoon to scrape up any browned bits from the bottom of the skillet. Let the sherry reduce for 3-4 minutes until the liquid is mostly reduced by half.
Add the seafood stock and sugar, and bring to a gentle simmer. Cook for 5 minutes to allow the flavors to meld and the liquid to reduce slightly.
Return the cooked shrimp to the skillet and stir in the kosher salt. Gently toss to combine and let the shrimp warm through for 1-2 minutes.
Transfer the shrimp and sauce to a serving bowl or individual bowls. Garnish with fresh chopped parsley and serve immediately with grilled or toasted baguette slices on the side.
