Based on a recipe in Good Housekeeping
Prep time: 25 minutes
Cook time: 40 minutes
Servings: 3 to 4
- 1 lb. jumbo shrimp
- ¾ Tbsp Creole seasoning (see recipe below)
- 1 ½ Tbsp plus ½ c. extra virgin olive oil
- 3 cloves of garlic, finely chopped
- 1 small shallot, finely chopped
- ¼ c. of sherry (or sake)
- 1 roasted red piquillo pepper, finely chopped
- ½ tsp of sugar
- 1/8 tsp crushed red pepper
- ¼ tsp kosher salt
- 1 cup shrimp or seafood stock
- parsley, finely chopped
For the Creole seasoning (based on recipe at allrecipes.com):
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp dried oregano
- 1 tsp dried basil
- ½ tsp dried thyme
- ½ tsp pepper
- ½ tsp cayenne powder
- 2 ¼ tsp paprika
- ¼ salt
- Pat shrimp dry with paper towels.
- In large bowl, toss shrimp with Creole seasoning. Refrigerate until cooking shrimp in skillet.
- In 2-quart saucepan, heat 1 Tbsp of oil on medium low. Add garlic and shallot. Cook 2 to 3 minutes, or until shallot starts to soften, stirring frequently.
- Add sherry, piquillo peppers, sugar, red pepper, and kosher salt. Heat to boiling on high. Boil 3 minutes or until reduced by half.
Watch the sauce; it will reduce quickly on high.
- Add stock and ½ cup oil. Simmer 10 minutes, stirring occasionally.
- Meanwhile, in 12-inch skillet, heat remaining 2 Tbsp of oil on medium high until hot.
- Arrange half of shrimp in single layer. Cook 1 to 2 minutes on each side until deep golden brown.
Transfer cooked shrimp to plate while you cook the remainder of the shrimp.
- Back to the garlic-shallot sauce. When it is reduced by half, turn off heat.
- Add shrimp to sauce. Stir to coat.
- Serve topped with parsley.
This recipe turned out to be a very tasty dish. It reheats OK but tastes best freshly made.
I used cooked shrimp and only needed to remove the tails. I suspect smaller shrimp would work just as well.
I didn’t find Creole seasoning at my local American grocery store so I made Creole seasoning from a recipe I found online. I created a batch of the seasoning to have on hand for future cooking.
I routinely use sake in place of sherry in my cooking so I substituted sake for sherry.
I had trouble finding red piquillo peppers so I used roasted red peppers instead.
For the shrimp or seafood stock, I used Hondashi, a Japanese seafood stock that I bought at an international market.
The original recipe called for serving the shrimp with toasted baguette slices. I served it over rice instead.