Shrimp Sauté Recipe

Prepare shrimp

Pat the shrimp dry with paper towels. In a bowl, toss shrimp with kosher salt, black pepper, smoked paprika and the 2 tablespoons of flour until lightly coated. Shake off excess flour.

Allow shrimp to sit while you make the sauce so the coating adheres (5–10 minutes).

When ready to cook, heat the sauté base (butter and oil) as directed below and cook shrimp quickly, then remove from pan to finish with sauce.

In a large sauté pan over medium-high heat, melt 2 tablespoons butter with 1 tablespoon olive oil until foaming but not browned.

Add minced garlic and shallot and cook, stirring, until fragrant and translucent, about 45–60 seconds. Do not let garlic brown.

Increase heat to high. Add the lightly dusted shrimp in a single layer (work in batches if necessary). Sear shrimp 1.5–2 minutes per side until pink and just cooked through. Remove shrimp to a plate and tent loosely with foil.

Deglaze the pan with the lemon juice and lemon zest, scraping up browned bits; return to medium heat while you prepare the cream sauce in the same pan (or make sauce separately in a second pan if preferred).

In the same sauté pan (wipe out and add 1 tablespoon butter if pan is too brown) over medium heat, add 1 tablespoon butter and the minced shallot and 1 clove garlic. Cook until softened, about 1–2 minutes.

Pour in 1/4 cup dry white wine and simmer for 1–2 minutes to reduce by half and deglaze the pan.

Lower heat to medium-low and stir in 1 cup heavy cream. Bring just to a gentle simmer — do not boil — and simmer until sauce thickens slightly, about 3–5 minutes.

Whisk in 1 teaspoon Dijon mustard, 1 teaspoon Tabasco (start with less if you prefer milder heat), 1/2 teaspoon lemon juice, 1/2 teaspoon kosher salt and 1/2 teaspoon black pepper. Taste and adjust seasoning and Tabasco level. If sauce becomes too thick, loosen with 1–2 tablespoons water or reserved shrimp cooking juices.

Cook for another minute until the sauce coats the back of a spoon.

Return the cooked shrimp and any accumulated juices to the pan, toss gently to coat in the Tabasco cream sauce and heat through for 30–60 seconds (do not overcook shrimp).

Stir in the chopped parsley and chives. Taste and adjust final seasoning with salt, pepper or a squeeze of lemon if needed.

Serve immediately, spooning shrimp and Tabasco cream sauce into warmed plates. Garnish with extra chopped herbs and lemon wedges on the side.

Suggested pairings: rice, buttered pasta, crusty bread or a simple green salad.