Garlicky Shrimp with Bread Crumbs
By America's Test KitchenPublished on October 18, 2011
Time
1 hour
Yield
Serves 4
Ingredients
3 inch piece baguette, cut into small pieces5 tablespoons unsalted butter, cut into 5 pieces1 small shallot, minced (about 2 tablespoons)Salt and ground black pepper 2 tablespoons minced fresh parsley leaves 2 pounds extra-large shrimp (21-25), peeled and deveined¼ teaspoon sugar 4 teaspoons vegetable oil 4 medium cloves garlic, minced or pressed through a garlic press (about 4 teaspoons)⅛ teaspoon red pepper flakes 2 teaspoons unbleached all-purpose flour ⅓ cup dry sherry ⅔ cup clam juice (bottled)2 teaspoons fresh lemon juice 1 lemon, cut into wedges
Before You Begin
Vermouth can be substituted for the sherry. If using vermouth, increase the amount to 1/2 cup and reduce the amount of clam juice to 1/2 cup. To prepare this recipe in a 10-inch skillet, brown the shrimp in 3 batches for about 2 minutes each, using 2 teaspoons oil per batch. Serve the shrimp with rice and either broccoli or asparagus.
Instructions
- Pulse bread in food processor until coarsely ground; you should have about 1 cup crumbs. Melt 1 tablespoon butter in 12-inch nonstick skillet over medium heat. When foaming subsides, 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.
- Thoroughly dry shrimp with paper towels; toss with sugar, 1/4 teaspoon salt, and 1/4 teaspoon pepper in bowl. Return skillet to high heat, add 2 teaspoons oil, and 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 shrimp; transfer shrimp to plate.
- Return skillet to medium heat and add 1 tablespoon butter. When melted, add garlic and pepper flakes; 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 sherry and clam juice. 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 pan, 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.
Time
1 hourYield
Serves 4Ingredients
3 inch piece baguette, cut into small pieces
5 tablespoons unsalted butter, cut into 5 pieces
1 small shallot, minced (about 2 tablespoons)
Salt and ground black pepper
2 tablespoons minced fresh parsley leaves
2 pounds extra-large shrimp (21-25), peeled and deveined
¼ teaspoon sugar
4 teaspoons vegetable oil
4 medium cloves garlic, minced or pressed through a garlic press (about 4 teaspoons)
⅛ teaspoon red pepper flakes
2 teaspoons unbleached all-purpose flour
⅓ cup dry sherry
⅔ cup clam juice (bottled)
2 teaspoons fresh lemon juice
1 lemon, cut into wedges
Ingredients
3 inch piece baguette, cut into small pieces
5 tablespoons unsalted butter, cut into 5 pieces
1 small shallot, minced (about 2 tablespoons)
Salt and ground black pepper
2 tablespoons minced fresh parsley leaves
2 pounds extra-large shrimp (21-25), peeled and deveined
¼ teaspoon sugar
4 teaspoons vegetable oil
4 medium cloves garlic, minced or pressed through a garlic press (about 4 teaspoons)
⅛ teaspoon red pepper flakes
2 teaspoons unbleached all-purpose flour
⅓ cup dry sherry
⅔ cup clam juice (bottled)
2 teaspoons fresh lemon juice
1 lemon, cut into wedges
Ingredients
3 inch piece baguette, cut into small pieces
5 tablespoons unsalted butter, cut into 5 pieces
1 small shallot, minced (about 2 tablespoons)
Salt and ground black pepper
2 tablespoons minced fresh parsley leaves
2 pounds extra-large shrimp (21-25), peeled and deveined
¼ teaspoon sugar
4 teaspoons vegetable oil
4 medium cloves garlic, minced or pressed through a garlic press (about 4 teaspoons)
⅛ teaspoon red pepper flakes
2 teaspoons unbleached all-purpose flour
⅓ cup dry sherry
⅔ cup clam juice (bottled)
2 teaspoons fresh lemon juice
1 lemon, cut into wedges
Why This Recipe Works
To avoid a waterlogged and tough seafood dish with a raw alcohol flavor, we turned to a stovetop skillet when making our garlicky shrimp recipe. We seared the shrimp on one side, removed them from the pan, built the sauce in the empty pan, and returned the shrimp to finish cooking in the sauce. To eliminate the alcohol flavor, we cut the sherry with bottled clam juice, letting the mixture simmer for several minutes to concentrate the flavors and cook off excess alcohol.
Before You Begin
Vermouth can be substituted for the sherry. If using vermouth, increase the amount to 1/2 cup and reduce the amount of clam juice to 1/2 cup. To prepare this recipe in a 10-inch skillet, brown the shrimp in 3 batches for about 2 minutes each, using 2 teaspoons oil per batch. Serve the shrimp with rice and either broccoli or asparagus.
Instructions
- Pulse bread in food processor until coarsely ground; you should have about 1 cup crumbs. Melt 1 tablespoon butter in 12-inch nonstick skillet over medium heat. When foaming subsides, 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.
- Thoroughly dry shrimp with paper towels; toss with sugar, 1/4 teaspoon salt, and 1/4 teaspoon pepper in bowl. Return skillet to high heat, add 2 teaspoons oil, and 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 shrimp; transfer shrimp to plate.
- Return skillet to medium heat and add 1 tablespoon butter. When melted, add garlic and pepper flakes; 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 sherry and clam juice. 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 pan, 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.
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