Garlic Clove Shrimp

Garlic Clove Shrimp

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  • Prep Time


  • Total Time


  • Servings



  • 2

    lb. jumbo Gulf shrimp

  • 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


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.


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