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Clove shrimp recipe

2 lb. jumbo Gulf shrimp
1.50 tbsp. Creole seasoning
3 tbsp. extra-virgin olive oil
0.50 c. extra-virgin olive oil
5 clove garlic
1 small shallot
0.50 c. dry sherry
1 tsp. sugar
0.25 tsp. crushed red pepper
0.50 tsp. kosher salt
2 c. shrimp or seafood stock
Chopped fresh flat-leaf parsley
Grilled or toasted baguette slices


Pat shrimp dry with paper towels. In large bowl, toss shrimp with Creole seasoning; refrigerate.
In 2-quart saucepan, heat 1 tablespoon oil on medium-low. Add garlic and shallot; cook 2 to 3 minutes or until shallot starts to soften, stirring frequently. Add sherry, piquillo peppers, sugar, red pepper, and kosher salt. Heat to boiling on high. Boil 3 minutes or until reduced by half. Add stock and 1/2 cup oil. Simmer 10 minutes, stirring occasionally.
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