By Damon Lee FowlerJUMP TO RECIPE
Prep time: 15 minutes
Cook time: 5 minutes
- 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
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.