Garlic Shrimp

6–8 servings

20 min

Jumbo shrimp seared until pink, then finished in a garlicky lemon-butter wine sauce with fresh parsley.

prepPeel and devein shrimp, leaving tails on
2 lb / 900 g jumbo shrimp (21–25 count), peeled and deveined, tails on	Toss shrimp with oil, Creole seasoning & paprika	Sear shrimp in oil over medium heat, 3 min per batch	Stir in lemon juice, shrimp & butter; heat through	Sprinkle parsley, season with salt & lemon juice	Serve shrimp & pan sauce with toasted bread
1 tbsp olive oil (for coating)
1 1/2 tsp Creole seasoning
1 tsp paprika
1 tbsp olive oil (for searing)
2 tbsp / 30 g unsalted butter	Melt butter, cook garlic, zest & pepper, 1 min	Pour in wine, simmer 2 min
5 cloves garlic, thinly sliced
1 tsp lemon zest
1/2 tsp freshly ground black pepper
1/2 cup / 120 ml white wine
3 tbsp fresh lemon juice, plus more to taste
2 tbsp / 30 g unsalted butter
1/4 cup / 15 g chopped fresh parsley
Kosher salt, to taste
Toasted bread, for serving

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