Serve a fine family meal with this stellar shrimp dish as its centerpiece. From The Pollan Family Table.
FROM THE MARKET
Shrimp (2 pounds large, 15 to 20 per pound)
Italian (flat-leaf) parsley (1 small bunch)
Garlic (3 large cloves)
Unsalted butter (6 tablespoons, or ¾ stick)
FROM THE PANTRY
All-purpose flour (2 teaspoons)
Paprika (1 tablespoon)
Granulated sugar (1 teaspoon)
Extra virgin olive oil (2 tablespoons)
Sun-dried tomatoes in oil (4 or 5)
Capers (2 teaspoons)
Dry white wine (½ cup plus 1 tablespoon)
This has always been one of my favorites. My kids love it, too, and I like how quick it is to prepare. The paprika gives it that beautiful deep color and smoky flavor. When I was growing up, shrimp was very expensive, so my mother prepared it only on special occasions. Even though shrimp is so much more reasonably priced now, this still feels like a special-occasion meal and it’s a real crowd-pleaser.—TRACY
2 teaspoons all-purpose flour
1 tablespoon paprika
1 teaspoon granulated sugar
Freshly ground black pepper
2 pounds large shrimp (15 to 20 per pound), peeled, deveined, and butterflied
2 tablespoons extra virgin olive oil
6 tablespoons (¾ stick) unsalted butter
1 tablespoon minced garlic
2 tablespoons chopped sun-dried tomatoes in oil
2 teaspoons capers, drained
½ cup plus 1 tablespoon dry white wine
1 tablespoon fresh lemon juice
1 tablespoon finely chopped Italian (flat-leaf) parsley
Preheat the oven to 350°F.
In a small mixing bowl, combine the flour, paprika, sugar, ¼ teaspoon of salt, and ⅛ teaspoon of pepper. Lay the shrimp in a single layer on a rimmed baking sheet. Sprinkle the mixture on the shrimp, making sure to get both sides.
Heat 1 tablespoon of the oil in a large skillet over medium-high heat. When the oil is shimmering, place half the shrimp in one layer in the skillet, cut side down with tails sticking up. Let cook undisturbed for 1 to 2 minutes. Flip the shrimp and sear the other side, another 2 minutes. Transfer the shrimp to a small shallow baking dish. Wipe the skillet clean with paper towels and repeat with 1 tablespoon of the oil and the remaining shrimp. Place the baking dish in the oven and bake until lightly browned on the edges and opaque in the centers, 4 to 5 minutes.
While the shrimp are baking, wipe out the skillet with paper towels and return it to the burner over low heat. Melt 1 tablespoon of the butter. Add the garlic and stir for 30 seconds. Add the sun-dried tomatoes and capers, raise the heat to medium-high, and sauté for 1 to 2 minutes, taking care not to burn the garlic. Add the wine and lemon juice and bring to a boil. Reduce the heat to medium and cook for an additional 4 minutes. Swirl in the remaining 5 tablespoons of butter and season with salt and pepper. Pour the sauce over the shrimp, sprinkle with the parsley, and serve.
Excerpted from THE POLLAN FAMILY TABLE by Corky, Lori, Dana, and Tracy Pollan. Copyright © 2014 by Old Harvest Way, LLC. Excerpted with permission by Scribner, a Division of Simon & Schuster, Inc.