Sautéed Shrimp Vince Recipe

Prep and toast

Preheat the oven to 400°F (200°C). Slice the baguette into 1/2-inch slices and arrange them on a baking sheet in a single layer.

Mix softened butter, 1 tablespoon olive oil, grated Parmesan, 2 tablespoons chopped parsley, dried oregano and 1/2 teaspoon salt in a small bowl until combined into a spreadable paste.

Spread about 1 teaspoon (adjust to fit) of the Parmesan-herb butter on each bread slice. Leave the edges slightly exposed so they crisp. Bake in the preheated oven until golden and crisp, about 8–10 minutes. For extra color, broil 1–2 minutes, watching carefully to avoid burning.

Remove from oven and immediately rub the cut side of the halved garlic clove over each toast (optional) to impart fresh garlic aroma. Keep warm while you make the shrimp.

Prepare shrimp

Pat the shrimp dry with paper towels. Season both sides with 1 teaspoon salt and 1 teaspoon freshly ground black pepper (and red pepper flakes if using). Dry shrimp sear better, so removing excess moisture is important.

Heat a large skillet over medium-high heat. Add 1 tablespoon olive oil and 2 tablespoons butter. When the butter foams and the pan is hot (but not smoking), add the shrimp in a single layer, working in a single batch if necessary to avoid crowding.

Sear shrimp 1.5–2 minutes per side until pink and just opaque (shrimp will curl and develop light golden edges). Transfer seared shrimp to a plate and keep warm. Do not overcook.

Make the Chardonnay garlic butter sauce

Reduce heat to medium. Add the remaining 2 tablespoons butter to the same skillet. Add the minced garlic and sauté briefly, about 30 seconds, until fragrant but not browned.

Carefully pour in 1 cup Chardonnay (or other dry white wine) to deglaze the pan, scraping up browned bits with a wooden spoon. Increase heat slightly and simmer the wine for 3–4 minutes until reduced by about one-third.

Stir in 1 tablespoon fresh lemon juice and 1 teaspoon lemon zest. Taste the sauce and adjust seasoning with salt and pepper if needed. If you prefer a thicker sauce, simmer another 1–2 minutes until it reaches desired consistency.

Return the seared shrimp and any accumulated juices to the skillet, tossing to coat in the sauce and warming through for 30–60 seconds. Stir in 2 tablespoons chopped fresh parsley. Remove from heat.

Spoon the shrimp and plenty of the Chardonnay garlic butter sauce onto a warmed serving platter or individual plates. Arrange the Parmesan herb toasts alongside or place shrimp atop toasts for a crostini-style serving. Garnish with a little extra chopped parsley and an optional lemon wedge.