In a bowl, combine all Marinade ingredients. Add Shrimp and toss to coat evenly. Let marinate for 30 minutes.
While Shrimp marinates, prepare the Sauce. In a small saucepan, reduce Sherry over medium heat until it thickens slightly, about 5-7 minutes. Set aside.
In a large skillet, melt Clarified Butter over medium heat. Add Garlic and cook for 1 minute, until fragrant.
Pour in reduced Sherry and Lemon Juice. Bring to a simmer and cook for 2-3 minutes.
Stir in Heavy Cream and bring to a gentle simmer. Cook for 1 minute.
Add marinated Shrimp to the skillet and cook for 3-5 minutes, or until pink and opaque, stirring occasionally.
Stir in Chives and Red Pepper Flakes. Serve immediately.
Ingredients
4
1 lb450 gJumbo Shrimp-peeled and deveined
1/4 cup60 mLClarified Butter
4 tbsp60 mLGarlic-minced
1 tbsp15 mLFresh Thyme-chopped
1 tbsp15 mLFresh Rosemary-chopped
1/2 tsp2.5 mLFleur de Sel
1/4 tsp1.25 mLWhite Pepper-freshly ground
1/4 cup60 mLClarified Butter
4 tbsp60 mLGarlic-minced
1/4 cup60 mLDry Sherry
1 tbsp15 mLLemon Juice-freshly squeezed
2 tbsp30 mLHeavy Cream
1 tbsp15 mLFresh Chives-chopped
1/4 tsp1.25 mLRed Pepper Flakes
Equipment
Large Skillet
Small Saucepan
Mixing Bowl
Instructions
In a bowl, combine all Marinade ingredients. Add Shrimp and toss to coat evenly. Let marinate for 30 minutes.
While Shrimp marinates, prepare the Sauce. In a small saucepan, reduce Sherry over medium heat until it thickens slightly, about 5-7 minutes. Set aside.
In a large skillet, melt Clarified Butter over medium heat. Add Garlic and cook for 1 minute, until fragrant.
Pour in reduced Sherry and Lemon Juice. Bring to a simmer and cook for 2-3 minutes.
Stir in Heavy Cream and bring to a gentle simmer. Cook for 1 minute.
Add marinated Shrimp to the skillet and cook for 3-5 minutes, or until pink and opaque, stirring occasionally.
Stir in Chives and Red Pepper Flakes. Serve immediately.
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