Shrimp in Sherry-Garlic Sauce

(Makes 24 servings of 3 shrimp)

• 3 pounds shrimp, 21-25 count, peeled, deveined, tails on
• 1 tablespoon Kosher salt
• 1/2 cup extra virgin olive oil
• 1/2 cup garlic, minced
• 3/4 cup sherry, semi-dry, such as amontillado
• 1/4 cup parsley, minced
• Lemon juice, fresh, to taste

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.

Shrimp Casserole Harpin

Makes 6 to 8 servings

Kathy in Florida writes: “I remember this recipe from the 50s and 60s, back in the day when my mother used to make it with potato soup and fish sticks every other Friday. It was a tradition I’ll never forget. Here’s the recipe:”

• 2 1/2 pounds large raw shrimp, shelled and deveined
• 1 tablespoon fresh or canned lemon juice
• 3 tablespoons salad oil
• 3/4 cup uncooked rice or 1 cup packaged precooked rice
• 2 tablespoons butter or margarine
• 1/4 cup minced bell pepper
• 1/4 cup minced onion
• 1 teaspoon salt
• 1/8 teaspoon pepper
• 1/8 teaspoon mace
• dash cayenne pepper
• 1 10.5-ounce can condensed tomato soup, undiluted
• 1 cup cream
• 1/2 cup sherry
• 3/4 cup slivered blanched almonds

Cook shrimp in boiling salted water for 5 minutes; drain. Place in 2-quart casserole dish. Sprinkle with lemon juice and salad oil. Cook rice as label directs, drain. Refrigerate all.

Heat oven to 350 F. Set aside about 8 shapely shrimp for garnish.
Saute bell pepper and onion in butter for about 5 minutes. Add rice, salt, pepper, mace, cayenne pepper, soup, cream, sherry, and 1/2 cup almonds to the shrimp in casserole. Toss well.

Bake uncovered about 35 minutes. Top with 8 reserved shrimp and 1/4 cup almonds. Bake 20 minutes longer or till mixture is bubbly and shrimp are slightly browned.