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shrimp jumbo Creole seasoning extra-virgin olive oil evoo garlic shallot sherry sugar red pepper kosher salt shrimp stock flat leaf parsley baguette
Viewed: 30 - Published at: 4 years agoIngredients
- 2 pounds shrimp jumbo Gulf
- 1 1/2 tablespoons creole seasoning
- 3 tablespoons extra-virgin olive oil
- 1/2 cup EVOO
- 5 cloves garlic
- 1 shallot small
- 1/2 cup dry sherry
- 1 teaspoon sugar
- 1/4 teaspoon crushed red pepper
- 1/2 teaspoon kosher salt
- 2 cups shrimp stock
- fresh flat leaf parsley chopped
- toasted baguette or Grilled, slices
Method
- Pat shrimp dry with paper towels. In large bowl, toss shrimp with Creole seasoning; refrigerate.
- 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.
- 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.
