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Quick Recipe: Crunchy, Garlicky Shrimp

September 13th, 2009 Leave a comment Go to comments

This is a simple weeknight recipe that I adapted from one I saw in Cooks Illustrated a couple of years ago. I like it because it’s pretty much done in 1 single skillet and a bowl or two.

Ingredients:

  • 6 – 8 extra large shrimp, peeled and deveined
  • 1/2 C panko breadcrumbs(I actually mix 2/3 panko and 1/3 traditional just because I like it that way [superemotions file=”icon_smile.gif” title=”Smile”])
  • 1/2 stick butter (will be used in 1 Tablespoon slices)
  • Extra-virgin olive oil
  • 3 cloves garlic, finely minced
  • 1/4 C Marsala wine or cooking sherry (or even leftover white wine will work)
  • 2 t all-purpose flour
  • 1 t sugar
  • Juice of 1 large lemon (or a splash of concentrate)
  • red pepper flakes
  • Salt, pepper, and dried herbs, and other seasoning¬† to taste (I like Old Bay)

Preparation:

  1. Thoroughly dry shrimp with paper towels. Toss in a bowl with a pinch of salt, pepper, and 1 t sugar. (You can also add other seasonings here — I usually add a pinch or two of Old Bay and some dried herbs). Set aside.
  2. Heat skillet over medium heat and add 1T of butter. Allow to heat until foaming stops.
  3. Add breadcrumbs and stir until lightly browned. You can also add seasoning at this point to taste — I often add a pinch or two of Old Bay, along with some herbs and black pepper. When crumbs are lightly brown, set aside.
  4. Wipe out skillet and place back on medium low heat. Add 1 – 2 T olive oil and allow to heat.
  5. Place shrimp in pan and allow to cook on one side until just browning — maybe 2 to 3 minutes.
  6. Remove shrimp and set aside.
  7. Wipe pan and return to heat.
  8. Add 2 T butter
  9. Add red pepper flake to taste (skip if you don’t like spicy — I use a full teaspoon, but I like heat).
  10. When butter stops foaming, add garlic and saute for a minute or so.
  11. Add Marsala wine or sherry and lemon juice. Whisk together in pan.
  12. After another minute or two, sprinkle in flour and keep whisking until thickened (another minute or so).
  13. Finally whisk in the final 2 T butter.
  14. Return shrimp to pan and shake to coat. I usually flip the shrimp so the uncooked side is down, but this is optional.
  15. Cover pan and allow shrimp to cook until pink and cooked through, 2 to 3 minutes.

Serve the shrimp and sauce over whatever you want — rice, pasta, something from a box that’s quick. Top with the crunchy breadcrumbs. Yummy.

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