Sautéed Gulf Shrimp and Garlic-Piquillo Pepper Sauce

Adapted by
April 2012
Yield: 6 Servings


Creole Shrimp
5 pounds 10/15 Louisiana shrimp
3 tablespoons Creole seasoning
Garlic-Piquillo Pepper Sauce
1 cup plus 2 tablespoons extra virgin olive oil
¼ cup minced garlic
1 shallot, minced
¼ cup minced piquillo peppers
½ tablespoon red chili flakes
½ tablespoon kosher salt
½ tablespoon sugar
1 cup dry Sherry
1 cup extra virgin olive oil
To Assemble and Serve
3 tablespoons olive oil
Fried garlic chips


For the Creole Shrimp:
Peel and devein the shrimp, leaving the tail on and reserving the shells. Season shrimp with Creole seasoning and refrigerate.

Garlic-Piquillo Pepper Sauce:
Put the reserved shrimp shells in 1½-quart saucepan, cover with water, and bring to a simmer. Cook the shells for 30 to 45 minutes. Strain the stock and reserve. In a separate 2-quart saucepan, heat 2 tablespoons olive oil, and sweat the garlic and shallots for 2 to 3 minutes, until aromatic. Add the piquillo peppers, chili flakes, salt, sugar, and Sherry. Bring the mixture to a boil and reduce by half. Add 1 quart of the reserved shrimp stock and 1 cup olive oil to the pot. Simmer 10 to 12 minutes, allowing the flavors to mesh.

To Assemble and Serve:
Heat the olive oil in a cast iron skillet over medium-high heat. In small batches, sear the Creole Shrimp on both sides until golden brown and just cooked through. Turn off the heat. Return all of the Creole Shrimp to the cast iron skillet and pour the Garlic-Piquillo Pepper Sauce over the top. Garnish with fried garlic chips.