Harissa Scampi

• porções: 4 servings

Ingredientes

1 lb. extra-jumbo shrimp, peeled and deveined, tails left on

Kosher salt, freshly ground pepper

1 head of garlic, cloves separated, divided

2 Tbsp. extra-virgin olive oil, divided, plus more for drizzling

1 cup dry white wine

2 Tbsp. harissa paste (such as New York Shuk)

3 Tbsp. unsalted butter

½ cup chopped parsley, divided

Instruções

Place 1 lb. extra-jumbo shrimp, peeled and deveined, tails left on, in a medium bowl and lightly season with kosher salt and freshly ground pepper. Finely grate 2 garlic cloves from 1 head of garlic, cloves separated, over, then drizzle lightly with extra-virgin olive oil, and toss to coat. Let sit at least 5 minutes and up to 30 minutes. Thinly slice remaining garlic cloves; set aside.

Heat 1 Tbsp. extra-virgin olive oil in a large skillet over medium-high. Arrange shrimp in pan in a single layer and cook, undisturbed, until golden brown underneath, 2–3 minutes. Turn and cook until shrimp are nearly cooked through and beginning to curl, about 1 minute. Transfer to a large plate.

Add remaining 1 Tbsp. extra-virgin olive oil to same pan; reduce heat to medium. Cook reserved sliced garlic, stirring often, until softened and light golden around the edges, 2–3 minutes. Add 1 cup dry white wine and 2 Tbsp. harissa paste and cook, swirling pan occasionally, until wine is reduced by about three quarters and sauce is beginning to thicken, about 5 minutes.

Add 3 Tbsp. unsalted butter and swirl pan constantly until butter is incorporated into sauce. Return shrimp to pan and bring sauce to a simmer. Season with salt (it might need a good couple of pinches at least; it may start out tasting somewhat sharp from the wine until it is balanced out by the salt), then stir in ¼ cup chopped parsley.

Transfer shrimp and sauce to a large shallow bowl; top with remaining ¼ cup chopped parsley.