Shelly's Recipe

SHERRIED SHRIMP

Category: Fish and Seafood

8 tablespoons 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 pepper
1/2 cup dry sherry
3 tablespoons chopped flat leaf parsley
3 cups steamed rice

Put the garlic and butter in a large saute pan over medium heat and cook until the garlic is golden, about 2 minutes. Remove and discard the garlic. Add the shrimp and saute, tossing frequently, until curled and pink, about 3 minutes. Season well with salt and cayenne, both to taste 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. Serves 4