Recipe

Garlicky Shrimp With Buttered Bread Crumbs Recipe

Add Step-by-Step Photos	Silverqueen / All my dishes 1 year, 6 months ago Was playing around with this recipe like I always do with any recipe to make it much better than before because the crumbs were always soggy well the use of Baguette solved that problem and putting the bread crumbs on the last minute before serving a... More Prep:20m Cook:17m Servings:4	Silverqueen
	shrimp easy

Does this look good? Yeah! / Nope

Fans

lara38

sparow64

pudgy47

jenniferby

bluewatera

brianna

chihuahua

cholena

valinkenmo

Ingredients

1 (3") piece baguette, cut into small pieces

5 Tbsp. unsalted butter, cut into 5 pieces

1 small shallot, minced

Salt and pepper to taste

2 Tbsp. minced fresh parsley leaves

2 lb. extra large shrimp, peeled and deveined

1/4 tsp. sugar

4 tsp. vegetable oil

4 medium garlic cloves, minced

1/8 tsp. red pepper flakes

2 tsp. all-purpose flour

1/3 cup dry sherry

2/3 cup bottled clam juice

2 tsp. juice from one lemon, plus 1 lemon, cut into wedges

Directions

Pulse bread in food processor until coarsely ground, you should have a bout 1 cup crumbs.

Melt 1 Tbsp. butter in 12" nonstick skillet over medium heat.

When foaming stops add crumbs, shallot, 1/8 tsp. salt and 1/8 tsp. pepper.

Cook stirring occasionally until golden brown. 7 to 10 minutes.

Stir in 1 Tbsp. parsley and transfer to plate to cool.

Wipe skillet with paper towels.

Thoroughly dry shrimp with paper towels, toss with sugar, 1/4 tsp. salt and 1/4 tsp. pepper in a bowl.

Return skillet to high heat, add 2 tsp. oil and heat until simmering.

Add half of the shrimp in single layer and cook until spotty brown and edges turn pink, about 3 minutes (do not flip shrimp).

Remove pan from heat and transfer shrimp to large plate.

Wipe out skillet with paper towels.

Repeat with remaining 2 tsp. oil and shrimp, transfer shrimp to plate.

Return skillet to medium heat and add 1 Tbsp. butter.

When melted add garlic and 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 3 Tbsp. butter, 1 Tbsp. at a time.

Stir in lemon juice and remaining Tbsp. 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

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Comments

sparow64 1 year, 6 months ago said:
Absolutely Fabulous!!! Thanks for sharing. On the short list!! High 5 to you.

chihuahua 1 year, 6 months ago said:
Wish I could pluck one of those lovely little shrimps right off the screen! They look so good! What a great recipe.

jenniferbyrdez 1 year, 6 months ago said:
Mahvelous.

pudgy47 1 year, 6 months ago said:
Love this recipe!!!! Flavors are working here..Got my 5. Super post

bluewaterandsand 1 year, 6 months ago said:
Yummy, I love shrimp and this sounds delicious!

lara38 1 year, 4 months ago said:
These look great...just bought some fresh shrimp, will make these for sure. Thanks

gardener61 1 year, 4 months ago said:
Always on the lookout for great new seafood recipes and this one made the list!! Thanks!

brianna 1 year, 1 month ago said:
This is a recipe for me to drool over. Can't wait to try it as seafood is my alltime favorite. Hi '5' from me for this for sure.

valinkenmore 3 months, 3 weeks ago said:
Another wonderful shrimp recipe! Sounds like you live in the Seattle area - this is something I would cook!
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