Toups’ Meatery Drunken Shrimp – Serves 2 – 3
Time to Prep: 10 minutes
Kitchen Equipment Required: Large sauté pan
Photo Credit: Denny Culbert
Chef Isaac Toups
Why I Love This Recipe: This is a great, quick way to serve beautiful fresh head-on shrimp. Got someone coming over in 20 minutes? This is your go-to. Just try and dupe someone else into peeling the shrimp.
Technique Tip: Don’t be afraid of the heads—they really make this dish. You don’t have to serve them with the heads on if you’re a big old scaredy-cat. But when you’re cooking them, gently crush the heads with the back of a spoon. This squeezes out a lot of extra flavors that amps up the dish.
Swap Option: Can use mild white fish instead of shrimp
1 teaspoon fennel seed
1 teaspoon black peppercorns
1 teaspoon ground Aleppo pepper (or paprika or crushed red pepper flakes)
½ tbsp. kosher salt
1½ lbs. extra-jumbo shrimp (about 16 to 20 shrimp per pound), peeled and deveined
2 tbsps. neutral vegetable oil, like canola or grapeseed
2 cloves garlic, minced
2 tbsps. chopped fresh oregano
¼ cup dry white wine
1 cup shrimp stock (or unsalted fish stock or Easy SeafoodStock*)
10 ea. cherry tomatoes halved
4 tbsps. (½stick) unsalted butter softened and cut into ½-inch pieces
2 tbsps. lemon juice
Everyday Rice for serving
1. In a small nonstick pan, toast the fennel seed and black pepper over medium-low heat until aromatic, about 3 minutes. Allow to cool and then grind in a spice grinder. In a bowl, combine the ground fennel and black pepper with the Aleppo pepper and salt. Lay the shrimp on a baking sheet and generously season both sides with the pepper mixture.
2. Heat the oil in a large heavy skillet or Dutch oven over medium-high heat. Add the shrimp and sear for1½ minutes. Flip the shrimp, add the garlic and oregano, and cook for 10 seconds. Deglaze the pan with the white wine, being sure to stir with a spoon to the bottom of the pan.
3. Add the stock and tomatoes and cook until they are heated through. Crush the shrimp heads with the back of a spoon to release the juices. Remove from the heat and fold in the butter and lemon juice, quickly but gently. Serve over rice.