Yoshi Jenkins Skillet Shrimp



1/4 cup coconut oil

20 jumbo shrimp (about 2 pounds), shelled and deveined

Kosher salt

Freshly ground pepper

4 garlic cloves, thinly sliced

2 tablespoons, minced shallots

1 tablespoon, minced ginger

4 birds eye chilis, seeded, stemmed and chopped

1 cup shellfish stock

4 tablespoons cold unsalted butter, cut into cubes

1 cup heirloom cherry tomatoes, halved

3 tablespoons fresh lemon juice

1/4 cup Italian parsley, chopped

2 tablespoons cilantro, chopped


Large Skillet

Wood Spoon


Sharp Knife

Cutting Board

In a large skillet, heat 3 tablespoons of coconut oil. Pat the shrimp dry. Moisture will prevent shrimp from caramelizing. Season the shrimp with salt and pepper.

Once skillet starts to smoke, add the shrimp to the skillet and cook over moderately high heat until lightly browned, about 1-2 minutes per side. Transfer to a plate.

In the same skillet, heat remaining 1 tablespoon of coconut oil. Add garlic, ginger, shallots and chopped chiles and cook over moderately low heat, stirring constantly (this prevents it from burning), until softened, about 1 minute.

Add the shell fish stock and bring to a boil. Simmer over moderate heat until the broth has reduced by one-fourth. Whisk in the butter a few cubes at a time until incorporated. Add the tomatoes and shrimp and simmer until the shrimp are cooked through, about 2 minutes longer.

Stir in the lemon juice, parsley, cilantro and serve.

Serve with buttered toasted baguette.

Serves 4

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