Southern-Style Garlic Gulf Shrimp
2 lb jumbo Gulf shrimp
1 ½ Tbsp Creole seasoning
3 Tbsp extra-virgin olive oil
½ cup melted butter
5-6 cloves garlic, chopped
1 small shallot
½ cup dry sherry
1 tsp sugar
¼ tsp crushed red pepper
½ tsp Kosher salt
2 cup Chicken or fish stock
chopped fresh flat-leaf parsley
grilled or toasted baguette slices
- Pat shrimp dry with paper towels. In large bowl, toss shrimp with Creole seasoning; refrigerate.
- 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 melted butter. Simmer 10 minutes, stirring occasionally.
- 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. 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.