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Shrimp: Jumbo Shrimp Sauté

Source of Recipe


Internet



List of Ingredients



• 28 jumbo (U-12) shrimp, peeled, deveined and butterflied, with tails left on
  
• Fine sea salt and freshly ground black pepper
  
• 1½ Tbsp all-purpose flour
  
• 1 Tbsp finely chopped flat-leaf parsley, plus 4 small sprigs for garnish
  
• ½ cup olive oil
  
• 7 cloves garlic, crushed with the side of a large, heavy knife
  
• ½ tsp red pepper flakes
  
• ½ cup dry white wine
  
• ¼ cup chicken stock
  
• 4 Tbsp cold unsalted butter, cut into 8 pieces
  
• ¼ cup loosely packed julienne of basil (about 10 large leaves)
  
• 1 lemon, cut into 8 wedges, for serving
  






Instructions



1. Heat a large sauté pan over medium-high heat. Season the shrimp generously with salt and pepper. Sprinkle each one with a tiny pinch of the flour, and scatter a little of the parsley on each. Add half the olive oil to the hot pan; when the oil is hot, add half the garlic, half the shrimp, and half the red pepper flakes. Sauté about 3 minutes.
   
   
2. With a slotted spoon, transfer shrimp and garlic to a plate. Add remaining oil to pan; when it is hot, sauté remaining shrimp, garlic and pepper flakes.
   
   
3. Return first batch of shrimp and garlic to pan; add the wine, and stir over high heat to deglaze pan for 1 minute. Add the chicken stock, ½ teaspoon salt and ¼ teaspoon pepper, and simmer rapidly until the liquid is reduced slightly, about 2 minutes. Remove from the heat, and add the butter and the basil. Shake the pan vigorously to emulsify the sauce. Remove and discard the garlic. Place 7 shrimp on each plate, and drizzle with the sauce. Sprinkle each plate with the remaining chopped parsley, and garnish with a parsley sprig. Place 2 lemon wedges on the side, and serve at once.
   
   Serves 4