Garlic Sautéed Shrimp

Ingredients

24 unpeeled raw shrimp (16 to 20 count), preferably with heads left on,

¾ cup dry white wine

¾ cup low-sodium chicken broth

2 bay leaves, preferably fresh

1 tablespoon butter

1 tablespoon extra-virgin olive oil

1 clove garlic, thinly sliced

½ teaspoon crushed red pepper

¼ teaspoon kosher salt

2 teaspoons lemon juice, plus lemon wedges for garnish

1 tablespoon minced flat-leaf parsley, plus a few sprigs for garnish

Instructions:

Step 1:

Rinse shrimp and pat dry.

Gently separate bodies from heads.

Peel all but the tail (keeping the heads and shells) and devein; set aside.

Step 2:

Combine wine, broth, bay leaves, the shrimp shells and heads (if using) in a large skillet.

Bring to a boil over medium-high heat.

Reduce heat to maintain a simmer, cover and cook for 5 minutes.

Uncover and cook at a lively simmer until reduced to about 1/2 cup liquid, 3 to 5 minutes more.

Strain the stock into a bowl and discard the solids.

Wipe out the pan.

Step 3:

Heat butter and oil in the pan over medium-low heat.

Add garlic and cook, stirring, until softened but not browned, 1 to 2 minutes.

Add crushed red pepper, salt and the shrimp stock.

Increase heat to medium-high and cook until reduced by half, about 3 minutes.

Step 4:

Arrange the reserved shrimp in the pan in a single layer.

Cook until pink and curled, 1 to 2 minutes per side.

Add lemon juice and parsley and toss gently to combine.

Transfer the shrimp to a warm platter or bowl.

Serve with lemon wedges and more parsley, if desired.

Nutrition Information:

Serving Size: 6 servings

Amount Per Serving:

Frequently Asked Questions:

Do I have to use shrimp with heads on for this recipe?

While using shrimp with heads on can add extra flavor to the dish, it’s not necessary.

You can use peeled and deveined shrimp without heads if preferred.

Can I substitute the dry white wine with something else?

If you prefer not to use wine, you can substitute it with additional low-sodium chicken broth or even water.

However, keep in mind that the wine adds depth of flavor to the dish.

What can I do if I don’t have fresh bay leaves?

If fresh bay leaves are not available, you can use dried bay leaves instead.

Just use half the amount specified for fresh bay leaves.

Is it essential to strain the shrimp stock after simmering?

Straining the shrimp stock helps remove any impurities and solids, resulting in a smoother sauce.

However, if you don’t mind a slightly rustic texture, you can skip this step.

Can I adjust the amount of crushed red pepper to control the spiciness?

Yes, you can adjust the amount of crushed red pepper to suit your taste preferences.

Increase the amount for a spicier dish or omit it entirely for a milder flavor.

Do I need to devein the shrimp?

Yes, it’s recommended to devein the shrimp to remove the digestive tract.

While it’s not harmful to eat, deveining enhances the appearance and texture of the shrimp.

Can I use pre-cooked shrimp instead of raw shrimp?

While pre-cooked shrimp can be used, they may not absorb flavors as well as raw shrimp.

If using pre-cooked shrimp, reduce the cooking time to prevent them from becoming overcooked and tough.

Can I use dried bay leaves instead of fresh ones?

Yes, you can use dried bay leaves instead of fresh ones.

However, use half the amount specified for fresh bay leaves, as dried bay leaves have a more concentrated flavor.

Do I need to use both butter and olive oil for sautéing?

Using both butter and olive oil adds richness and depth of flavor to the dish.

However, you can use just one type of fat if preferred, though it may alter the flavor slightly.

Can I adjust the amount of crushed red pepper for spiciness?

Yes, you can adjust the amount of crushed red pepper to suit your taste preferences.

Increase the amount for a spicier dish or omit it entirely for a milder flavor.

How do I know when the shrimp are cooked?

Shrimp are cooked when they turn pink and opaque with a slight curl to their shape.

Be careful not to overcook them, as they can become tough and rubbery.

Can I garnish with other herbs besides parsley?

Yes, you can garnish with other herbs such as cilantro, dill, or chives, depending on your preference and what you have available.

Can I make this dish ahead of time?

While shrimp is best served fresh, you can prepare the sauce ahead of time and cook the shrimp just before serving for the best texture and flavor.

Alternatively, you can cook the shrimp ahead of time and reheat them gently in the sauce before serving.