Tuscan Jumbo Gulf Shrimp Panroast Recipe

Prep shrimp

Rinse and pat the shrimp dry with paper towels. If not already peeled and deveined, peel and devein; leave tails on if desired. Season shrimp evenly with 1 tsp salt and 1 tsp black pepper.

Sear shrimp

In a large heavy skillet over medium-high heat, add 1 tbs olive oil. When shimmering, add half the shrimp in a single layer and cook 1 minute per side until pink with a slight golden sear. Remove to a plate. Repeat with remaining 1 tbs olive oil and remaining shrimp. Do not overcook; shrimp will finish in the sauce.

Sauté aromatics and vegetables

Reduce heat to medium and add 2 tbs butter to the same skillet. Add the chopped shallot, 3 tsp minced garlic and 1 cup sliced mushrooms. Sauté 2–3 minutes until mushrooms release moisture. Add 1 cup diced red pepper and cook another 2 minutes until slightly softened. Stir in 1 tsp crushed red pepper flakes and cook 30 seconds.

Deglaze and build sauce

Pour in 1 cup chicken or shellfish stock to deglaze, scraping browned bits from the pan. Add 1 can (14.5 oz) diced tomatoes (with juices). Simmer 3–4 minutes to reduce slightly.

Finish panroast sauce

Lower heat to medium-low. Stir in 1 cup heavy cream, 3 tbs prepared pesto, and 1 tbs grated Parmesan. Simmer gently 3–5 minutes until sauce is slightly thickened. Taste and adjust seasoning with remaining salt/pepper as needed. Stir in 1 tbs fresh lemon juice and 2 tbs chopped basil.

Combine shrimp with sauce

Return seared shrimp to the skillet and stir to coat in the pesto lobster cream-style sauce. Cook 1–2 minutes more until shrimp are just cooked through and heated. Do not overcook. Remove from heat and keep warm.

Rinse 1 cup long-grain rice under cold water until water runs clear; drain well.

In a small saucepan over medium heat, melt 1 tbs butter. Add 1 tbs finely diced onion and 1 tsp minced garlic; sauté 1–2 minutes until translucent and fragrant but not browned.

Add the drained rice to the pan and stir to coat in butter, toasting 1–2 minutes. Pour in 2 cups hot chicken stock (or water), add 1 tsp salt and 1/4 tsp black pepper. Bring to a gentle boil, then reduce heat to low, cover tightly and simmer 15 minutes without lifting the lid.

After 15 minutes, remove from heat and let sit covered 5 minutes. Fluff with a fork and stir in 1 tbsp chopped parsley. Keep warm until serving.

Preheat oven to 400°F (200°C).

In a small bowl, combine 3 tbs softened butter, 2 tsp grated garlic, 1 tbs olive oil, 1/4 tsp salt and 1 tsp grated Parmesan (optional). Mix until spreadable.

Arrange 8 slices of baguette on a baking sheet. Spread the garlic butter evenly on each slice. Toast in the oven 6–8 minutes until golden and crunchy at the edges. For extra crispness, broil 30–60 seconds more while watching closely. Remove and keep warm.

Divide rice pilaf between 4 plates (about 1/2 cup cooked rice per serving as accompaniment) or arrange to your preference.

Spoon the Tuscan jumbo gulf shrimp panroast over or beside the rice, ensuring generous sauce coverage.

Place 2 slices of crunchy garlic toast on each plate. Garnish the shrimp and sauce with the remaining 1 tbsp chopped parsley and 2 tbsp chiffonaded basil. Serve with lemon wedges on the side to squeeze over the shrimp.