Spanish Sauteed Shrimp

Sauteed Shrimp with Easy Spanish Flavors

2 tablespoons butter, divided

1 tablespoon extra-virgin olive oil

1 pound 16/20 shrimp, peeled and deveined

2 garlic cloves, minced

1 shallot, minced

1 cup cherry or grape tomatoes, cut in half

¼ cup Dry Spanish sherry (manzanilla or oloroso)

1½ cup chicken stock

salt and pepper, to taste

2 tablespoons chopped Italian parsley

Heat a sauté pan over medium heat. Add 1 tablespoon butter and the olive oil. When the butter foams, sear the shrimp for about 1-2 minutes, they DO NOT need to be cooked through, that will happen later. Remove from the pan using a slotted spoon and set aside, keeping the fat in the pan. Add the garlic and shallot, saute for 1 minute. Add the tomatoes and sherry, allowing the sherry to reduce almost all the way down. Add chicken stock and allow to reduce until it thickens a little.. Add the shrimp and any juices back into the pan with the reserved tablespoon butter. Cook the shrimp through. Season to taste with salt and pepper. Add the parsley.