weeknight fix: garlicky shrimp + buttered breadcrumbs.

It’s been a while since we’ve done a Weeknight Fix.

I think this is where the blog begins to reflect real life. I’ve been cooking, cooking away on the weekends, but my weeknight meals have been far from exciting. This shrimp dish was one of the last fabulous weeknight meals I made, what feels like forever ago, and I knew it was sure to be an instant favorite. I love cooking with shrimp during the week, because I buy them frozen, and it’s just about the only protein I can take out after work and have time to thaw for a last-minute dinner.

This meal was so delicious that it could – and should – transcend its weeknight existence and be served for guests or a dinner party. The best part of it is that it’s unbelievably simple. Making the breadcrumbs is basically the most time-consuming part, and that only takes about 10 minutes. The second best part? You make said breadcrumbs in the same pan as the shrimp and the quick pan-sauce.

Yep – that’s right. A one-pan wonder. Not that you needed any other reason to make this than the buttered breadcrumbs. That was all you needed to hear, right?

Garlicky Shrimp with Buttered Breadcrumbs

via Pink Parsley, from Cook’s Illustrated: American Classics

• 1 (3-inch) piece of baguette, cut into small pieces {or whatever bread you have on hand}
• 5 tablespoons unsalted butter, cut into 5 pieces {I used Smart Balance}
• kosher salt and black pepper
• 2 tablespoons minced parsley leaves
• 2 pounds jumbo (21-25 per pound) shrimp, peeled and deveined
• 1/4 teaspoon sugar
• 4 teaspoons vegetable oil
• 5 medium garlic cloves, minced (about 5 teaspoons)
• 1/8 teaspoon red pepper flakes
• 2 teaspoons unbleached all-purpose flour
• 1/3 cup dry sherry
• 2/3 cup bottled clam juice
• 2 teaspoons juice from 1 lemon, plus 1 lemon, cut into wedges

Pulse the bread in a food processor until coarsely ground (you should have about 1 cup of crumbs).  Thoroughly dry the shrimp with paper towels; toss with sugar, 1/4 teaspoon salt, and 1/4 teaspoon of pepper.  Set aside.

Melt 1 Tablespoon of the butter in a 12-inch nonstick skillet over medium heat.  When the foaming subsides, add the crumbs, shallot, 1/8 teaspoon salt, and 1/8 teaspoon pepper.  Cook, stirring often, until the crumbs are golden-brown, 7-10 minutes.  Stir in 1 tablespoon of the parsley and transfer to a plate to cool.

Wipe out the skillet with a paper towel.  Return to high heat, and 2 teaspoons of the oil, and heat until shimmering.  Add half the shrimp in a single layer, being careful not to overcrowd the skillet.  Cook until they are spotty brown and the edges turn pink, about 3 minutes (do not flip them!).  Remove the skillet from heat and transfer the shrimp to a plate.  Wipe out the skillet, and repeat with the remaining shrimp and oil; transfer to the plate.

Return the skillet to medium heat and melt 1 tablespoon of butter.  Add the garlic and red pepper flakes, and cook, stirring constantly, until fragrant and just beginning to color, about 1 minute.  Add the flour and cook, stirring constantly, for 1 minute.

Increase the heat to medium-high and slowly whisk in the sherry and clam juice.  Bring to a simmer and cook until the mixture has reduced to 3/4 cup, about 3-4 minutes.  Whisk in remaining 3 tablespoons of butter, 1 tablespoon at a time, and stir in lemon juice and remaining tablespoon of parsley.

Reduce heat to medium-low, return shrimp to skillet, and toss to combine.  Cover and cook until shrimp are pink and cooked through, 2-3 minutes.  Divide shrimp and sauce evenly among plates or shallow bowls, and sprinkle with the bread crumbs.  Serve with lemon wedges.

I served the shrimp over whole wheat pasta, with broccoli and cherry tomatoes {both roasted in olive oil, salt, and pepper} on the side.

Serves 4.