Garlic-clove shrimp

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

  • 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


  1. Pat shrimp dry with paper towels.
  2. In large bowl, toss shrimp with Creole seasoning. Refrigerate until cooking shrimp in skillet.
  3. 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.
  4. 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.
  5. Add stock and ½ cup oil. Simmer 10 minutes, stirring occasionally.
  6. Meanwhile, in 12-inch skillet, heat remaining 2 Tbsp of oil on medium high until hot.
  7. 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.
  8. Back to the garlic-shallot sauce. When it is reduced by half, turn off heat.
  9. Add shrimp to sauce. Stir to coat.
  10. 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.


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