Prep Time: 10 minutes
Cook Time: 8 minutes
Make-Ahead: Garlic shrimp is best served immediately.
2 tbs. olive oil
1 tbs. butter
1/2 shallot, finely chopped
1/4 tsp. each chilli flakes (optional) and fennel seeds
1 lb. U16/20 shrimp, peeled, deveined, tail-on
2 garlic cloves, finely chopped
1/2 tsp. paprika
1 lemon, zested and juiced
1 tbs. chopped fresh parsley
4 slices crusty bread, for serving
- In the Curtis Stone 4.5-qt Wok/Saute Pan over medium heat, heat oil and butter. When butter has melted, add shallot, chilli flakes, if using, and fennel seeds. Cook, stirring often, for 2 minutes, or until shallots soften.
- Increase heat to medium-high and stir in shrimp, garlic and paprika. Season with salt and pepper. Cook, stirring often, for 3 to 4 minutes, or until shrimp are cooked through. Remove from heat and stir in lemon zest, 2 tsp. lemon juice and parsley. Check seasoning and add more salt, pepper, or lemon juice if necessary.
- Spoon shrimp and sauce onto serving plates and serve with bread for sopping up sauce.