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Sherried Shrimp

By Damon Lee Fowler


Difficulty: Easy

Prep time: 15 minutes

Cook time: 5 minutes

Servings: 4


  • 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.