Garlicky Shrimp With Bread Crumbs (De Joughe) - cooking recipe

Ingredients

1 (3 inch) baguette, cut into small pieces
6 tablespoons butter, cut into 5 pieces
2 tablespoons shallots, minced
table salt
ground black pepper
2 tablespoons fresh parsley, minced
2 lbs large shrimp, peeled and deveined (25-36)
1/2 teaspoon sugar
4 teaspoons vegetable oil, divided
4 teaspoons garlic, minced
1/8 teaspoon red pepper flakes
1 tablespoon all-purpose flour
1/3 cup dry sherry or 1/3 cup white wine
2/3 cup clam juice, bottled
2 teaspoons fresh lemon juice

Preparation

Pulse bread in a food processor until coarsely chopped,some larger crumbs remaining; there should be about 1 cup of crumbs.
In a 12\" skillet, melt 2 Tbs. butter over medium heat. Add crumbs, shallots,1/8 teaspoons salt and 1/8 teaspoons pepper.
Cook and stir until crumbs are golden brown, 5 to 10 minutes.
Stir in 1 Tbs. parsley and transfer crumbs to a plate to cool.
Wipe out the skillet with paper toweling.
Thoroughly dry shrimp n paper toweling. Sprinkle shrimp with sugar, 1/4 teaspoons salt and 1/4 teaspoons pepper.
Heat skillet over high heat and add 2 teaspoons oil and heat to shimmering.
Add HALF the shrimp in a single layer and cook until it's spotty brown and edges are pink (do not flip shrimp!).
Remove pan from heat and transfer shrimp to a large plate.
Wipe out skillet with paper toweling and repeat with remaining 2 teaspoons oil and shrimp, transferring it to the plate with the first batch of shrimp.
Wipe out skillet, return to medium heat and melt 1 Tbs. butter in the pan.
Add garlic and red pepper flakes, cooking and stirring for about a minute (don't let the garlic burn!).
Add the flour and cook about a minute then slowly add the clam juice and sherry (or wine), stirring constantly.
Bring to a simmer and reduce to about 3/4 cup, 3 - 4 minutes. then stir in remaining 3 Tbs. butter, 1 Tbs. at a time, to add shine to the sauce.
Stir in lemon juice and remaining 1 Tbs. parsley.
Reduce heat to medium-low and return shrimp to sauce and toss to coat.
Cook covered for 2 or 3 minutes until shrimp is pink and cooked through.
Transfer to serving dish and sprinkle with the toasted bread crumbs.
Garnish with lemon wedges, if desired.