Sherried Shrimp

Serves 4
Recipe By: Damon Lee Fowler
Published in: The Savannah Cookbook

8 tablespoon unsalted butter
1 large clove garlic -- lightly crushed and peeled but left whole
48 large shrimp (about 1 1/2 pounds) -- peeled
Salt and ground cayenne
1/2 cup dry sherry
3 tablespoon flat leaf parsley -- chopped
3 cup steamed rice -- optional

In a large saute pan over medium heat, heat the butter and garlic. Cook
until the garlic is golden, about 2 minutes. Remove and discard garlic.
Add shrimp and saute, tossing frequently, until they are curled and pink,
about 3 minutes. Season well with salt and cayenne, both to taste, and
remove them with slotted spoon to a warm platter. Add the sherry and
bring it to a boil, stirring and scraping the pan, and let it boil for 30
seconds. Stir in the parsley; pour the sherry mixture over the shrimp.
Serve at once, over rice or with plenty of crusty bread to sop up the
sauce.

Recipe Notes

This old Savannah recipe comes from Damon Lee Fowler's new cookbook, "The
Savannah Cookbook" (Gibbs-Smith, $29.95). Fowler states that the recipe is
actually from Elizabeth Malone Smart, grandmother of Connie Hartridge of
Battersby-Hartridge House on Savannah's Lafayette Square. Fowler
recommends using the freshest shrimp possible: "Success depends entirely
on the quality of the shrimp and the carefulness of the cook."

Hands on time: 20 minutes Total time: 30 minutes Serves: 4

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