Drunken Shrimp
Cooked in a garlic, paprika, and white wine sauce, these juicy drunken shrimp come together in just 20 minutes to create an irresistible
Servings 4 people
Ingredients
- 1 1/4- 1 1/2 lbs shrimp
- 10 garlic cloves minced
- 1 tbsp sweet paprika
- ¼-½ tsp chili flakes can increase based on preference
- 1 tsp powdered aji amarillo optional
- 1 1/2 cups dry white wine
- 8 oz clam juice
- 1/4 cup cilantro chopped
- olive oil
Instructions
- De-shell and devein your shrimp if they aren’t already prepped. Pat them dry, then place them in a large bowl with a drizzle of olive oil and a generous pinch of salt.
- In a skillet over medium heat, add 1 to 1 ½ tablespoons of olive oil. Once hot, add the shrimp. If using extra large or colossal shrimp cool for 1 ½ - 2 minutes on each side (or about 75% of the way cooked). Adjust time for smaller shrimp. Remove from the pan.
- Add in another tbsp of olive oil along with the minced garlic, paprika, chili flakes, and, if using, the optional aji amarillo. Cook for 2-3 minutes, stirring occasionally, until the garlic becomes soft and fragrant.
- Add the wine to the dish and cook for 6-7 minutes, maintaining a simmer. The wine will reduce by ½.
- Pour in the clam juice and simmer for 2-3 minutes.
- Add the shrimp and cook until they're fully cooked through, which should take about 1-3 minutes, depending on their size. Finish with chopped cilantro and serve.