Sherried Shrimp | Paula Deen
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.
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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
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