Dinner recipes - Garlic-Clove Shrimp

Garlic-Clove Shrimp

Ingredients

·         2 lb. jumbo Gulf shrimp

·         1½ tbsp. Creole seasoning

·         3 tbsp. extra-virgin olive oil

·         ½ c. extra-virgin olive oil

·         5 clove garlic

·         1 small shallot

·         ½ c. dry sherry

·         1 tsp. sugar

·         ¼ tsp. crushed red pepper

·         ½ tsp. kosher salt

·         2 c. shrimp or seafood stock

·         chopped fresh flat-leaf parsley

·         Grilled or toasted baguette slices

Directions

1.       Pat shrimp dry with paper towels. In large bowl, toss shrimp with Creole seasoning; refrigerate.

2.      In 2-quart saucepan, heat 1 tablespoon oil on medium-low. Add garlic and shallot; cook 2 to 3 minutes or until shallot starts to soften, stirring frequently. Add sherry, piquillo peppers, sugar, red pepper, and kosher salt. Heat to boiling on high. Boil 3 minutes or until reduced by half. Add stock and 1/2 cup oil. Simmer 10 minutes, stirring occasionally.

3.      Meanwhile, in 12-inch cast-iron skillet, heat remaining 2 tablespoon oil on medium-high until hot. Arrange half of shrimp in single layer. Cook 2 to 3 minutes or until deep golden brown and just cooked through, turning over once. Transfer to bowl. Repeat with remaining shrimp. Remove skillet from heat. Return reserved shrimp to skillet; add sauce (be careful, it will spatter). Stir to coat. Garnish with parsley; serve with bread.