- 4
Ingredients
- 3 inch piece French bread, torn into 1-inch pieces
- 8 tbsp. (1 stick) unsalted butter, cut into 8 pieces
- 1 small shallot, minced (about 2 tbsp.)
- table salt and ground black pepper
- 1/4 tsp. sugar
- 2 tbsp. finely chopped fresh parsley
- 2 lb. 21/25 shrimp, peeled, deveined, and tails removed
- 1/4 tsp. granulated sugar
- 4 medium garlic cloves, minced or pressed through garlic press (about 4 tsp.)
- 1/8 tsp. red pepper flakes
- 2 tsp. all-purpose flour
- 1/3 c. dry sherry
- 2/3 c. bottled clam juice
- 2 tsp. lemon juice from 1 lemon, plus one lemon cut into wedges
Preparation
Step 1
Place bread in food processor and pulse until coarsely ground, about eight 1-second pulses (you should have about 1 cup crumbs). Melt 1 tablespoon butter in 12-lnch nonstick skillet over medium heat. When foaming subsides, add bread crumbs, shallot, 1/8 teaspoon salt, and 1/8 teaspoon pepper. Cook, stirring occasionally, until crumbs are golden brown, about 10 minutes. Stir in 1 tablespoon parsley and transfer mixture to large plate to cool. Wipe out skillet with paper towels. Thoroughly dry shrimp with paper towels, and toss with sugar, 1/4 teaspoon salt, and 1/4 teaspoon pepper in medium bowl. Return skillet to high heat and add 1 tablespoon butter. When foaming subsides, add half of shrimp to pan in single layer and cook until spotty brown and edges turn pink, about 3 minutes. Remove pan from heat and transfer shrimp to large plate. Wipe out skillet with paper towels. Repeat with 1 tablespoon butter and remaining shrimp; transfer shrimp to plate. Return skillet to medium heat and add 1 tablespoon butter. When melted, add garlic and red pepper flakes; cook, stirring frequently, until garlic just begins to color, about 1 minute. Add flour and cook, stirring frequently, for 1 minute. Increase heat to medium-high and slowly whisk in sherry and clam juice. Bring to simmer and cook until mixture reduces to 3/4 cup 3 to 4 minutes. Whisk in remaining 4 tablespoon butter 1 tablespoon at time. Stir in lemon juice and remaining 1 tablespoon parsley. Reduce heat to medium-low, return shrimp to pan and toss to combine. Cook, covered, until shrimp are pink and cooked through, 2 to 3 minutes. Uncover and sprinkle with toasted bread crumbs. Serve with lemon wedges.