Ingredients
Scale
- 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.
- Prep Time: :40
- Cook Time: :25
- Category: Entree
- Method: Stovetop
- Cuisine: Seafood