Blackstone Copycat Shrimp Antoinette
Blackstone Copycat Shrimp Antoinette, a recreation from our favorite restaurant made on the griddle, shrimp and peppers with garlic wine sauce!
Equipment
- Blackstone Griddle
- Flat Top Grill/ Griddle
Ingredients
- 4 tablespoons butter
- 12 to 16 cloves garlic minced
- 3/4 cup Sherry wine (plus a little extra splash)
- 3/4 cup chicken broth
- 1 teaspoon Better than Bouillon chicken base
- kosher salt, pepper
- cooking oil of choice
- 1 red bell pepper thinly sliced
- 1 yellow bell pepper thinly sliced
- 1 red onion thinly slided
- 1 (16-ounce) loaf French baguette cut into diagonal slices
- 1 pound jumbo shrimp peeled and deveined
- Old Bay or your favorite seafood seasoning blend
- fresh chopped basil for garnish
Instructions
- Put the butter and garlic in a saucepan. Place this either on the stove or right onto your Blackstone griddle over medium heat. Once the butter melts, cook a few minutes, mixing a few times until the garlic softens.
- Add the Sherry wine, chicken broth, chicken base, kosher salt, and pepper. Simmer for 10 more minutes, stirring a few times. Raise or lower heat as needed to keep the sauce simmering.
- While the sauce is simmering (either on stove or griddle) add some cooking oil of choice to your griddle over medium heat. Add the peppers, onions, kosher salt, and pepper. Cook the peppers 6 to 7 minutes, mixing a few times.
- Add some cooking oil to empty griddle space and place the bread slices on the griddle. Season with kosher salt and pepper, flipping a few times and remove once toasted how you like.
- Right after adding the bread, put a little more cooking oil and the shrimp on another empty griddle space. Season the shrimp with Old Bay and cook 2 minutes, mixing. Then combine the shrimp with the peppers and onions. Cook 2 more minutes.
- Add a splash of Sherry wine to the sauce right before serving, taste for seasoning and add a little more chicken base if needed.
- Assemble the dish with a piece or a few pieces of toasted bread on a plate (amount depends if you're serving this as a meal or an appetizer). Top with a few pieces of shrimp and the peppers and onions. Spoon the sauce over top and garnish with fresh basil.Note: The sauce is supposed to be thin. This is meant to be eaten with a fork because the bread will soak up the delicious sauce.