Share
& Save

Sherried Shrimp

By
JUMP TO RECIPE

Difficulty: Easy

Prep time: 15 minutes

Cook time: 5 minutes

Servings: 4

Ingredients

  • 8 tablespoons unsalted butter
  • 1 large clove garlic, lightly crushed and peeled, but left whole
  • 48 large shrimp (about 1½ pounds), peeled
  • salt, to taste
  • ground cayenne pepper, to taste
  • ½ cup dry sherry
  • 3 tablespoons chopped flat leaf parsley
  • 3 cups Lowcountry steamed rice

Directions

Put the garlic and butter in a large sauté pan over medium heat and cook until the garlic is golden, about 2 minutes. Remove and discard the garlic. Add the shrimp and sauté, tossing frequently, until curled and pink, about 3 minutes. Season well with salt and cayenne, both to taste (Savannah’s inlet brown shrimp often don’t need added salt), and remove them with a slotted spoon to a warm platter.

Add the sherry and bring it to a boil, stirring and scraping the pan, and let it boil half a minute. Stir in the parsley and pour it over the shrimp. Serve at once, over rice or with plenty of crusty bread to sop up the sauce.

I'm not interested
Hide picture