Garlicky Shrimp With Bread Crumbs (De Joughe) |
|
 |
Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 6 |
|
Similar to the 50's classic, but updated to the stove top, so the shrimp stays tender and the sauce satiny. Serve this with pasta or rice and Brussel sprouts for a pretty plate - and a slice of garlic bread to soak up this delicious sauce Ingredients:
1 (3 inch) baguette, cut into small pieces |
6 tablespoons butter, cut into 5 pieces |
2 tablespoons shallots, minced |
table salt |
ground black pepper |
2 tablespoons fresh parsley, minced |
2 lbs large shrimp, peeled and deveined (25-36) |
1/2 teaspoon sugar |
4 teaspoons vegetable oil, divided |
4 teaspoons garlic, minced |
1/8 teaspoon red pepper flakes |
1 tablespoon all-purpose flour |
1/3 cup dry sherry or 1/3 cup white wine |
2/3 cup clam juice, bottled |
2 teaspoons fresh lemon juice |
Directions:
1. Pulse bread in a food processor until coarsely chopped,some larger crumbs remaining; there should be about 1 cup of crumbs.
2. In a 12 skillet, melt 2 Tbs. butter over medium heat. Add crumbs, shallots,1/8 teaspoons salt and 1/8 teaspoons pepper.
3. Cook and stir until crumbs are golden brown, 5 to 10 minutes.
4. Stir in 1 Tbs. parsley and transfer crumbs to a plate to cool.
5. Wipe out the skillet with paper toweling.
6. Thoroughly dry shrimp n paper toweling. Sprinkle shrimp with sugar, 1/4 teaspoons salt and 1/4 teaspoons pepper.
7. Heat skillet over high heat and add 2 teaspoons oil and heat to shimmering.
8. Add HALF the shrimp in a single layer and cook until it's spotty brown and edges are pink (do not flip shrimp!).
9. Remove pan from heat and transfer shrimp to a large plate.
10. Wipe out skillet with paper toweling and repeat with remaining 2 teaspoons oil and shrimp, transferring it to the plate with the first batch of shrimp.
11. Wipe out skillet, return to medium heat and melt 1 Tbs. butter in the pan.
12. Add garlic and red pepper flakes, cooking and stirring for about a minute (don't let the garlic burn!).
13. Add the flour and cook about a minute then slowly add the clam juice and sherry (or wine), stirring constantly.
14. Bring to a simmer and reduce to about 3/4 cup, 3 - 4 minutes. then stir in remaining 3 Tbs. butter, 1 Tbs. at a time, to add shine to the sauce.
15. Stir in lemon juice and remaining 1 Tbs. parsley.
16. Reduce heat to medium-low and return shrimp to sauce and toss to coat.
17. Cook covered for 2 or 3 minutes until shrimp is pink and cooked through.
18. Transfer to serving dish and sprinkle with the toasted bread crumbs.
19. Garnish with lemon wedges, if desired.
|
|