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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 4 |
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Ingredients:
1/2 cup(s) dry sherry |
3 tablespoon(s) flat-leaf parsley |
1 large clove(s) garlic, lightly crushed and peeled but left whole |
3 cup(s) lowcountry steam rice |
salt and ground cayenne pepper |
48 large shrimp (about 1 1/2 pounds), peeled |
8 tablespoon(s) unsalted butter |
Directions:
1. Heat garlic and butter in a large saute pan over medium heat. Cook until the garlic is golden, about 2 minutes, and then remove and discard the garlic. Add the shrimp and saute, tossing frequently until they are curled and pink, about 3 minutes. Season well with salt and cayenne, both to taste. Remove shrimp to a platter with a slotted spoon.
2. Add the sherry and bring to a boil. Stirring and scraping the pan, and let it boil 30 seconds. Stir in parsley, then pour the mixture over the shrimp. Serve at once over rice or with plenty of crusty bread to sop up the sauce.
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