Grilled Shrimp Marinated in Paprika, Garlic and Thyme with White Wine Sauce
Filed under
Seafood
Prep: 20 min | Cook: 15 min | Servings: 4
Recipe courtesy Bobby Flay. Finished with a drizzle of basil oil; the basil oil recipe isn't in the file.
Inactive prep: 30 minutes.
Ingredients
- 2 tbsp Olive oil, for the sauce
- 1 Shallot, sliced
- 4 clove Garlic, finely chopped, for the sauce
- 1 cup White wine, dry
- 2 tbsp Heavy cream
- 16 tbsp Unsalted butter, 2 sticks, cold, cut into 1-inch pieces
- 1/4 cup Chives, fresh, finely chopped, plus more for garnish
- Salt
- Black pepper, freshly ground
- 1/4 cup Canola oil
- 2 tbsp Paprika, Spanish
- 6 clove Garlic, finely chopped to a paste, for the shrimp
- 3 tbsp Thyme, fresh leaves, finely chopped
- 16 Shrimp, extra colossal (4 to 6 per pound), peeled and deveined
- Basil oil, for drizzling
Directions
- For the white wine sauce: heat the oil in a medium saucepan over medium heat and cook the shallots and garlic until soft, about 1 minute. Raise to high, add the wine and reduce by half. Add the cream and slowly whisk in the cold butter piece by piece until emulsified. Strain, stir in the chives, season and set aside.
- For the shrimp: whisk the oil, paprika, garlic and thyme in a large bowl, toss in the shrimp, cover and refrigerate 30 minutes.
- Heat the grill to high. Season the shrimp and grill until slightly charred and just cooked through, about 2 1/2 minutes per side.
- Spoon some sauce on a large platter, drizzle with basil oil and top with the shrimp. Drizzle with more sauce, garnish with chives and serve.