Experience the delectable flavors of New Orleans in the comfort of your own kitchen with this simple and satisfying Garlic Shrimp recipe. Forget the fancy dining experience – this one’s designed for the everyday home cook who craves a taste of the bayou without the fuss.
What makes this dish a standout? Succulent jumbo Gulf shrimp are the star of the show, enhanced by the bold and zesty Creole seasoning. You’ll be amazed at how easily these flavors come together with just a few simple ingredients.
This recipe doesn’t demand culinary wizardry – it’s all about convenience. A quick prep and an even quicker cook time mean you can have this mouthwatering meal on the table in no time. Whether you choose to serve it with a crisp tossed salad or a comforting plate of pasta, this Garlic Shrimp is sure to delight your taste buds.
The shrimp are bathed in a rich, garlicky sauce infused with the subtle warmth of dry sherry and a touch of crushed red pepper for a hint of spice. The dish is garnished with fresh flat-leaf parsley, and the pièce de résistance is the grilled or toasted baguette that soaks up every drop of that incredible flavor.
Give this recipe a try, and savor the enchanting taste of the Big Easy from the comfort of your own home. Your guests will be left craving more of this down-to-earth, yet indulgent dish.
Not what you are looking for? Try these other awesome Garlic Recipes. How about Thai Garlic Pepper Chicken, Indonesian Garlic Fried Chicken or maybe some James Beard’s Garlic Soup Recipe.
PrintGarlic Shrimp
Try this wonderful garlic shrimp recipe, it is sure to please you guests. Grilled baguette sops up every little bit of flavor. All the best, bold flavors of New Orleans all in one bowl. These super delicious Garlic Shrimp are easy to prep ahead and so quick to cook. Perfect for serving with a tossed salad or pasta.
- Prep Time: :40
- Cook Time: :25
- Total Time: 1:05
- Yield: 4-6 1x
- Category: Entree
- Method: Stovetop
- Cuisine: Seafood
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
Instructions
- Pat shrimp dry with paper towels. In large bowl, toss shrimp with Creole seasoning; refrigerate 30 minutes.
- 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, 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 a 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 fresh baked bread.