Shrimp in Sherry-Garlic Sauce
From lillyann 15 years ago
- 25 minutes to make
- Serves 10
The sherry-garlic sauce in this appetizer offers a delicious change of pace from the usual cocktail sauce. Since shrimp cooks quickly, this hors d’ouevre is best cooked shortly after guests begin to arrive. Since shrimp cooks quickly, this hors d’ouevre is best cooked shortly after guests begin to arrive. Read more This recipe makes 24 servings of 3 shrimp. This recipe makes 24 servings of 3 shrimp. See less
Ingredients
- 3 pounds shrimp, 21-25 count, peeled, deveined, tails on shopping list
- 1 tablespoon kosher salt shopping list
- 1/2 cup extra virgin olive oil shopping list
- ½ cup garlic, minced shopping list
- 3/4 cup sherry, semi-dry, such as amontillado shopping list
- 1/4 cup parsley, minced shopping list
- lemon juice, fresh, to taste shopping list
How to make it
- Spread shrimp on a baking sheet and sprinkle with salt. Let rest for 5 minutes.
- In a large skillet, heat 1/4 cup olive oil and garlic over medium high heat until the garlic begins to sizzle. Add 1 pound of shrimp and cook, stirring frequently, until the shrimp is opaque. Transfer shrimp to a container.
- Return skillet to heat. Add another pound of shrimp to the skillet and additional olive oil as needed. Transfer cooked shrimp to container. Cook the final pound of shrimp, leaving it in the skillet when done.
- Add reserved shrimp to the skillet and lower heat to medium. Add sherry and reduce until sauce slightly thickens. Stir in parsley, lemon juice and salt to taste.
- Serve immediately.
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