Note: This recipe is part of the “Cooking at Home series of budget friendly, easy, quick, and fun recipes for the whole family
Yield: 4-6 Servings Preparation Time: 15-20 Minutes Cooking Time: 5-7 minutes Total Time: 25-30 minutes
1 lb. U16-20 Shrimp, thawed
1 ½ tbsp. olive oil
1 tsp sesame seed oil
1 tbsp. spice mix*
2 oz. brandy (optional)
2 tsp lemon juice
2 oz. Marsala wine (can substitute Sweet Vermouth or Sherry)
3-4 tsp butter, salted
¼ cup Persillade (chopped parsley and chopped garlic) a
2 tbsp. Toasted Coconut, Shredded (unsweetened)
2 tbsp. Chopped Scallions
Method: Thaw the shrimp overnight or under cold running water. Blot shrimp with paper towel to dry. Arrange shrimp on plate or platter and sprinkle spice mix on one side. Heat a large skillet on medium-high heat, once pan is hot add both oils, coat bottom of pan, add shrimp seasoned-side down. After one minute turn shrimp over and add brandy, flame the brandy to evaporate the alcohol, squeeze in lemon juice, and add Marsala wine. Remove shrimp from pan and add butter, stirring constantly until butter sauce bubbles. Add the Persillade and blend thoroughly. Remove from heat and plate shrimp, top with butter sauce, and serve.
a Persillade is a culinary term for fresh chopped parsley and fresh chopped garlic.
Recipe: Mix ¼ cup of fresh chopped parsley with 2 cloves of chopped garlic, and ¼ tsp of kosher salt