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Glossy drunken shrimp cooper's hawk copycat with garlic butter sauce and toasted bread on a floral plate
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Drunken Shrimp Cooper's Hawk Copycat (Tested)

A buttery white wine and garlic shrimp appetizer inspired by Cooper's Hawk, served with toasted bread for dipping the sauce.
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Dessert
Cuisine: American
Servings: 4 servings
Calories: 320kcal

Ingredients

For the Shrimp:

  • 1 pound jumbo shrimp, peeled and deveined, tails on
  • 1/2 cup (1 stick) unsalted butter, divided
  • Kosher salt, to taste

For the Sauce:

  • 1 shallot, finely diced
  • 6 clove garlic, minced
  • 1 cup dry white wine
  • 1/4 teaspoon crushed red pepper flakes
  • 1 tablespoon fresh lemon juice
  • 2 tablespoon fresh parsley, chopped
  • Crusty bread, sliced and toasted, for serving

Instructions

  • Pat the shrimp completely dry with paper towels.
  • Melt 2 tablespoons of the butter in a 12-inch skillet over medium-high heat. Sear the shrimp in a single layer, working in batches if needed, about 90 seconds per side, until pink with slightly translucent centers. Remove to a plate.
  • In the same skillet, melt 1 tablespoon of butter over medium heat. Add the shallot and cook 2 minutes until translucent. Add the garlic and cook 30 seconds until fragrant.
  • Add the white wine and crushed red pepper flakes. Raise heat and simmer for about 8 minutes, until the liquid has reduced by half and coats the back of a spoon.
  • Lower heat to medium-low. Whisk in the remaining butter, a tablespoon or two at a time, letting each piece melt before adding the next, until the sauce is glossy and emulsified.
  • Return the shrimp to the skillet along with any juices. Toss gently and cook 1–2 minutes, until heated through and fully opaque.
  • Remove from heat. Stir in the lemon juice and parsley. Season with salt to taste. Serve immediately with toasted crusty bread.

Notes

  • Reduce the wine until it visibly coats the back of a spoon — rushing this step is the most common reason the sauce separates.
  • Store leftovers in an airtight container in the fridge for up to 2 days; reheat gently on the stovetop rather than in the microwave to keep the sauce from splitting.
  • For a tequila-lime variation, substitute ¼ cup tequila plus ¾ cup chicken broth for the wine, and use lime juice in place of lemon.
  • The sauce is naturally gluten-free — swap in gluten-free bread or serve over rice for a GF-friendly presentation.