Flavors of garlic, onion, toasted spices and smoked paprika are cooked with shrimp and a chunky stewed tomato sherry reduction. How to eat: shrimp in one hand, bread in the other, take a bite of the shrimp, scoop the sauce onto the bread, take a bite of that, take another bite of shrimp, repeat.
Serves 4
Hands-On Time: 45 minutes
Total time: 1 hour 15 minutes
Ingredients
1 tsp whole coriander seed
1 tsp whole cumin seed
1 lb shrimp (21/26 count), peeled with the tail on, and deveined
1/2 tsp baking soda
1 tsp kosher salt
4 Tbsp butter, divided
3 Tbsp extra virgin olive oil
2 bay leaves
6 cloves fresh garlic, roughly chopped
1/2 small onion, diced (about 1/2 cup)
1/2 tsp sea salt
1 tsp smoked paprika
1/4 cup sherry
1 - 14.5oz can stewed tomatoes
3 Tbsp fresh parsley, chopped
Garlic Crostini (click here for recipe)
Directions
Coarsely grind the coriander and cumin seeds - if you don’t have a mortar and pestle (which is what I use) or a spice grinder, you can put the seeds in a bag and gently crush them with the flat side of a meat tenderizer. You’re just looking to break the seeds up a bit.
Sprinkle the cleaned shrimp with baking soda and 1 tsp kosher salt while tossing to coat. Refrigerate for 30 minutes. Make the garlic crostini during this time. Rinse the shrimp and pat dry.
Add 3 Tbsp of butter and the olive oil to a large skillet on medium heat and swirl to coat the pan. Immediately add the garlic, allowing it to slowly infuse the butter and oil as it heats up. Once the garlic just begins to sizzle (about 5 minutes), add the coriander, cumin seed, and bay leaves. Sauté for 3 minutes. Add onion, smoked paprika, and salt, and sauté 3 minutes more.
Add the shrimp into the skillet in one layer, and cook for two minutes on each side. Transfer to a bowl and cover with foil, leaving the garlic and onion mixture in the skillet.
Deglaze the pan with the sherry, and simmer for 2 minutes to allow the alcohol to cook out. Add the stewed tomatoes and cook down, about 10 minutes, stirring frequently. Turn the heat off, and stir in the remaining tablespoon of cold butter until it has melted into the sauce. Return the shrimp and any accumulated juices to the skillet and gently mix into the sauce.
Sprinkle with fresh parsley and serve immediately with the garlic crostini.
Visuals
This is what the garlic will look like when it's time to add the spices..
Whole coriander and cumin seeds, coarsely ground.
Garlic, coriander, cumin, and bay leaves -- sizzling and smelling amazing.
Onion and smoked paprika, added to the mix.
Fitting all of the shrimp in one layer. When it's time to turn, start with the shrimp in the middle, since they will most likely cook slightly faster.
The cooked shrimp has been transferred to a bowl, covered and set aside. The pan has been deglazed with the sherry for a couple of minutes, and then in go the stewed tomatoes.
As the tomatoes cook down, break them up with a wooden spoon. After 10 minutes, it should look like this. Add the cold butter and stir until it has melted into the sauce.
Finish by adding the shrimp back in, along with fresh parsley.
So good.
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