Garlicky Shrimp With Buttered Bread Crumbs

Ingredients

1 (3-inch) piece baguette, cut into small pieces
5 tablespoons unsalted butter, cut into 5 pieces
1 small shallot, minced
Salt and pepper
2 tablespoons minced fresh parsley
2 pounds extra-large shrimp (21 to 25 per pound), peeled and deveined
1⁄4 teaspoon sugar
4 teaspoons vegetable oil
4 garlic cloves, minced
1⁄8 teaspoon red pepper flakes
2 teaspoons all-purpose flour
2⁄3 cup bottled clam juice
1⁄3 cup dry sherry
2 teaspoons lemon juice plus lemon wedges

Instructions

Pulse bread in food processor until coarsely ground, about 8 pulses. Melt 1 tablespoon butter in 12-inch nonstick skillet over medium heat. Add crumbs, shallot, 1⁄8 teaspoon salt, and 1⁄8 teaspoon pepper. Cook, stirring occasionally, until golden brown, 7 to 10 minutes. Stir in 1 tablespoon parsley and transfer to plate to cool. Wipe out skillet with paper towels.
Pat shrimp dry with paper towels. Toss shrimp with sugar, 1⁄4 teaspoon salt, and 1⁄4 teaspoon pepper in bowl. Heat 2 teaspoons oil in now-empty skillet over high heat until shimmering. Add half of 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 teaspoons oil and remaining 1 pound shrimp; transfer shrimp to plate with first batch.
Melt 1 tablespoon butter in now-empty skillet over medium heat. Add garlic and pepper flakes and 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 clam juice and sherry. Bring to simmer and cook until mixture reduces to 3⁄4 cup, 3 to 4 minutes. Whisk in remaining 3 tablespoons butter, 1 tablespoon at a time. Stir in lemon juice and remaining tablespoon parsley.
Reduce heat to medium-low, return shrimp to skillet with sauce, 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.

Garlicky Shrimp With Buttered Bread Crumbs

Ingredients

Instructions

Tags

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