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3/2007
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.
Serves 4
| 3 |
inch piece baguette , cut into small pieces
|
| 5 |
tablespoons unsalted butter , cut into 5 pieces
|
| 1 |
small shallot , minced (about 2 tablespoons)
|
|
Table salt and ground black pepper
|
| 2 |
tablespoons minced fresh parsley leaves
|
| 2 |
pounds extra-large shrimp (21-25), peeled and deveined
|
| 1/4 |
teaspoon sugar
|
| 4 |
teaspoons vegetable oil
|
| 4 |
medium cloves garlic , minced or pressed through a garlic press (about 4 teaspoons)
|
| 1/8 |
teaspoon red pepper flakes
|
| 2 |
teaspoons unbleached all-purpose flour
|
| 1/3 |
cup dry sherry
|
| 2/3 |
cup clam juice (bottled)
|
| 2 |
teaspoons fresh lemon juice
|
| 1 |
lemon , cut into wedges
|
1. 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.
2. 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.
3. 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.
4. 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.
"Change happens by listening and then starting a dialogue with the people who are doing something you don't believe is right." ~ Jane Goodall
"The modern conservative is engaged in one of man's oldest exercises in moral philosophy; that is, the search for a superior moral justification for selfishness."
~~~~ John Kenneth Galbraith
