Plancha-Style ShrimpWine Pairings: Light Crisp Whites
- 1/4 cup vegetable oil
- 4 garlic cloves
- 24 large shrimp (about 1 1/2 lb.), middle sections peeled; heads and tails left intact, if desired
- 1 medium red onion, thinly sliced
- Kosher salt and freshly ground black pepper
- 2 tablespoons chopped flat-leaf parsley
- Lemon wedges
Cook oil and garlic in a small saucepan over low heat until garlic is soft but not yet golden, about 10 minutes. Remove pan from heat and let cool. Strain garlic oil through a fine-mesh sieve into a small bowl; set aside.
Place shrimp and onion in separate medium bowls; season with salt and pepper. Heat a cast-iron griddle over high heat until smoking. Arrange shrimp on one half of griddle in a single layer and onion on the other half. Alternatively, using a cast-iron skillet, cook shrimp first, then onion (don’t overcrowd the pan or the shrimp will steam instead of sear). Cook until shrimp are golden brown, about 1 minute. Turn shrimp and onion, drizzle with some garlic oil, and cook until shrimp are cooked through, about 1 minute longer. Divide shrimp and onion among plates; garnish with parsley. Squeeze lemon over top.
Serves 4 / Recipe from www.bonappetit.com