- Prep time: 50 minutes
- Cook time: 10 minutes
This classic dish is time-honored and foolproof, and with our Key West pink jumbo shrimp, it just got even juicier.
Key West Pink Jumbo Shrimp, thawed
QTY 1 lb.
Garlic Cloves, 2 crushed and 2 thinly sliced
WFF Pink Himalayan Salt
QTY 1 tsp.
Crushed Red Pepper
QTY ¼ tsp.
Dry White Wine
QTY ½ Cup
QTY 1 Tbsp.
Unsalted Butter, cut in 4 equal parts
QTY 4 Tbsp.
Fresh Parsley, chopped
QTY 2 Tbsp.
QTY 1 Tbsp.
WFF French Baguette (warmed in oven)
Bake baguette according to directions on the package. Keep warm.
Peel and devein the shrimp, leaving tail-on. In a medium bowl, mix 2 Tbsp. olive oil, 2 cloves crushed garlic and salt. Add shrimp, toss, cover and refrigerate for 30 minutes.
In a large skillet, heat the remaining 2 Tbsp. of olive oil over medium-high heat. Add shrimp and cook for 1 minute per side, stirring often and being careful to fully cook the shrimp and not to burn the garlic. Transfer to a plate with a slotted spoon.
Add the 2 cloves sliced garlic and crushed red pepper to skillet and cook for 1 minute, or until fragrant. Add wine and lemon juice, stirring often and simmer until reduced by half. Lower heat and add butter. Swirl pan until butter is just melted, about 2 minutes.
Put shrimp and its cooking juices back into the skillet. Toss to coat with sauce and continue cooking until shrimp are cooked, about 2-3 minutes.*
Transfer to a plate and garnish with parsley and lemon zest. Serve with warm crusty baguette. *USDA recommends cooking fish and shellfish to a minimum internal temperature of 145°F