Sherried Shrimp
Sauté garlic-infused butter, add shrimp until pink, season with cayenne, top with parsley, and serve with rice or crusty bread for a flavorful meal.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.pauladeen.com.
Cooking tools:
- Saute pan
- Stove
- Slotted spoon
- Serving platter
- Chopped parsley knife
- Cutting board
- Chef's knife
- Measuring cup
- Measuring spoon
- Kitchen scale
- Rice cooker
- Saucepan
- Wooden spoon
- Plate
- Peeler
- Colander
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
