Sizzling Garlic Shrimp
By America's Test KitchenPublished on October 7, 2011
Yield
Serves 4
Ingredients
1 ½ pounds large shrimp, peeled and deveinedSalt and pepper ¼ cup extra-virgin olive oil 6 cloves garlic, sliced thin lenthwise, plus 1 clove minced1 red bell pepper, seeded and diced¼ teaspoon red pepper flakes ¼ cup dry sherry 2 tablespoons chopped fresh parsley leaves 2 tablespoons unsalted butter, softened1 tablespoon fresh lemon juice, plus lemon wedges for serving
Before You Begin
Serve this dish with crusty bread and a salad.
Instructions
- Pat shrimp dry and toss with 1/4 teaspoon salt and 1/4 teaspoon pepper in medium bowl.
- Cook oil and sliced garlic in large skillet over medium heat, stirring often, until garlic is golden and crisp, 3 to 4 minutes. Using slotted spoon, transfer garlic to small bowl. Add bell pepper and pepper flakes to skillet and cook until bell pepper is soft, about 3 minutes. Increase heat to high, add shrimp, and cook until edges turn pink, about 1 minute. Flip shrimp, add sherry, and simmer until shrimp are just cooked through, about 1 minute. Using slotted spoon, transfer shrimp to serving platter.
- Add minced garlic, parsley, butter, and lemon juice to skillet and simmer until thickened, about 1 minute. Adjust seasonings, pour sauce over shrimp, and scatter browned garlic chips on top. Serve with lemon wedges.
Yield
Serves 4Ingredients
1 ½ pounds large shrimp, peeled and deveined
Salt and pepper
¼ cup extra-virgin olive oil
6 cloves garlic, sliced thin lenthwise, plus 1 clove minced
1 red bell pepper, seeded and diced
¼ teaspoon red pepper flakes
¼ cup dry sherry
2 tablespoons chopped fresh parsley leaves
2 tablespoons unsalted butter, softened
1 tablespoon fresh lemon juice, plus lemon wedges for serving
Ingredients
1 ½ pounds large shrimp, peeled and deveined
Salt and pepper
¼ cup extra-virgin olive oil
6 cloves garlic, sliced thin lenthwise, plus 1 clove minced
1 red bell pepper, seeded and diced
¼ teaspoon red pepper flakes
¼ cup dry sherry
2 tablespoons chopped fresh parsley leaves
2 tablespoons unsalted butter, softened
1 tablespoon fresh lemon juice, plus lemon wedges for serving
Ingredients
1 ½ pounds large shrimp, peeled and deveined
Salt and pepper
¼ cup extra-virgin olive oil
6 cloves garlic, sliced thin lenthwise, plus 1 clove minced
1 red bell pepper, seeded and diced
¼ teaspoon red pepper flakes
¼ cup dry sherry
2 tablespoons chopped fresh parsley leaves
2 tablespoons unsalted butter, softened
1 tablespoon fresh lemon juice, plus lemon wedges for serving
Why This Recipe Works
The first step in a successful garlic shrimp recipe is to buy the best shrimp possible for the dish. Because most shrimp is frozen directly after being caught, and thawed shrimp start losing their flavor in just a couple of days, we chose to use frozen large shrimp in our recipe, yielding the best combination of flavor, ease of preparation, and value.
Before You Begin
Serve this dish with crusty bread and a salad.
Instructions
- Pat shrimp dry and toss with 1/4 teaspoon salt and 1/4 teaspoon pepper in medium bowl.
- Cook oil and sliced garlic in large skillet over medium heat, stirring often, until garlic is golden and crisp, 3 to 4 minutes. Using slotted spoon, transfer garlic to small bowl. Add bell pepper and pepper flakes to skillet and cook until bell pepper is soft, about 3 minutes. Increase heat to high, add shrimp, and cook until edges turn pink, about 1 minute. Flip shrimp, add sherry, and simmer until shrimp are just cooked through, about 1 minute. Using slotted spoon, transfer shrimp to serving platter.
- Add minced garlic, parsley, butter, and lemon juice to skillet and simmer until thickened, about 1 minute. Adjust seasonings, pour sauce over shrimp, and scatter browned garlic chips on top. Serve with lemon wedges.
Gift This Recipe
Enjoyed this dish? Let others know by sharing it as a gift recipe.
Appears In
Keep Exploring
My Rating
This is a members' feature.
0 Comments