Active Time: 15 MinsTotal Time15 Mins
Yield: Serves 4
You’ve probably had garlic-butter shrimp, but you’ve never had it like this before. Although this recipe is easy to prepare, there are a few cooking techniques throughout that make a world of difference. Tossing the raw shrimp in a little sugar is a smart way to give it a really nice deep caramelized flavor as it cooks. Dry sherry is a key ingredient in this dish; it gives the sauce a rich, nutty flavor. And when paired with butter, it creates a sauce with a glossy texture that coats and clings to the shrimp beautifully. You’ll find sherry in the supermarket next to the vinegars and oils. Just make sure it is “dry.” Grated garlic offers punchier flavor than minced or sliced, but it can burn easily; be sure to stir it constantly before the liquid goes into the pan. Serve these delectable shrimp with some grilled corn, artichoke hearts, and baguette slices and crunchy fresh sugar snap peas. We won’t judge you for swiping the corn through the leftover garlic butter in the bowl. We would too.
- 1 pound peeled, deveined raw shrimp, tail-on
- 1 tablespoon olive oil
- 1 teaspoon granulated sugar
- 3/4 teaspoon kosher salt
- 1/4 cup unsalted butter, divided
- 1/4 teaspoon crushed red pepper
- 2large garlic cloves, grated on a Microplane grater
- 1/4 cup dry sherry
- 1 teaspoon sherry vinegar or apple cider vinegar
- 2 tablespoons finely chopped fresh flat-leaf parsley
How to Make It
Combine shrimp, oil, sugar, and salt in a medium bowl, tossing well to coat.
Heat a large stainless-steel skillet over high. Add 1 tablespoon of the butter; swirl pan until butter melts, about 30 seconds. Add shrimp mixture; cook, stirring occasionally, until shrimp are almost done, 2 to 3 minutes. Remove shrimp from skillet with a slotted spoon.
Add 1 tablespoon of the butter to skillet; swirl pan until butter melts, about 30 seconds. Add red pepper and garlic; cook, stirring constantly, 30 seconds. Add sherry and vinegar, stirring and scraping bottom of skillet to loosen browned bits; cook until liquid reduces by about half, about 2 minutes. Add remaining 2 tablespoons butter, stirring until butter melts. Return shrimp to skillet; cook until cooked through, about 2 minutes. Stir in parsley.
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