Garlic Clove Shrimp

By KeyIngredient

Ingredients

• 2 lb. jumbo Gulf shrimp
• 1 1/2 tbsp. Creole seasoning
• 3 tbsp. extra-virgin olive oil
• 1/2 c. extra-virgin olive oil
• 5 clove garlic
• 1 small shallot
• 1/2 c. dry sherry
• 1 tsp. sugar
• 1/4 tsp. crushed red pepper
• 1/2 tsp. kosher salt
• 2 c. shrimp or seafood stock
• Chopped fresh flat-leaf parsley
• Grilled or toasted baguette slices

Preparation

Step 1

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.

3. 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.

4. 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.

5. 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.