The sherry-garlic sauce in this appetizer offers a delicious change of pace from the usual cocktail sauce.
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.
Recipe courtesy of The Food Channel.
Become a Saturday Evening Post member and enjoy unlimited access. Subscribe now