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circle-smallAll RecipesSeafood

Recipe by Jamie Purviance

Garlic and Parsley Shrimp

  • People

    Serves 4

  • Prep Time

    20 mins

  • Grilling Time

    5 mins

  • People

    Serves 4

  • Prep Time

    20 mins

  • Grilling Time

    5 mins

the Ingredients

  • 3 tablespoons extra-virgin olive oil
  • 1 teaspoon kosher salt, divided
  • ¾ teaspoon freshly ground black pepper, divided
  • 1½ pound large shrimp (21/30 count), peeled and deveined, tails removed
  • ½ cup bottled clam juice
  • ¼ cup dry sherry
  • ¼ cup fresh lemon juice
  • 4 garlic cloves, thinly sliced
  • 1½ teaspoon smoked paprika
  • ¼ teaspoon crushed red pepper flakes, or more to taste
  • 3 tablespoons cold unsalted butter, cut into ½-inch cubes
  • ¼ cup finely chopped fresh Italian parsley leaves
  • Crusty bread

Special Equipment

  • Weber Gourmet BBQ System Cooking Grate
  • Weber Gourmet BBQ System Griddle

Instructions

  • 01 Prepare the grill for direct cooking over high heat (450° to 550°F) using the Weber Gourmet BBQ System Cooking Grate. Set the Weber Gourmet BBQ System Griddle in the grate opening and preheat for 5 minutes.
  • 02 In a medium bowl whisk the oil, ½ teaspoon salt, and ½ teaspoon pepper, and then add the shrimp and turn to coat evenly. In a liquid measuring cup whisk the clam juice, sherry, and lemon juice.
  • 03 Add the shrimp to the griddle and cook over direct high heat, with the lid closed, until opaque around the edges, about 2 minutes, stirring occasionally. Add the garlic, paprika, and crushed pepper flakes and cook, with the lid open, just until the garlic is fragrant, about 30 seconds, stirring constantly. Stir in the clam juice mixture, bring to a boil, close the lid, and continue cooking until the liquid is reduced by about one-third, 1 to 2 minutes. Wearing insulated barbecue mitts/gloves, transfer the griddle to a heatproof surface.
  • 04 Gradually stir in the butter, letting the first cube soften and melt into the liquid before adding more butter. Stir in the parsley and season with the remaining ½ teaspoon of salt and ¼ of teaspoon pepper. Serve hot from the griddle with crusty bread.
Ingredients
Instructions