Evening Edge
What’s For Dinner?
DEL.ICIO.USSherried Shrimp
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This old Savannah recipe comes from Damon Lee Fowler’s new cookbook, “The Savannah Cookbook” (Gibbs-Smith, $29.95). Fowler states that the recipe is actually from Elizabeth Malone Smart, grandmother of Connie Hartridge of Battersby-Hartridge House on Savannah’s Lafayette Square. Fowler recommends using the freshest shrimp possible: “Success depends entirely on the quality of the shrimp and the carefulness of the cook.”
Hands on time: 20 minutes Total time: 30 minutes Serves: 4
Ingredients:
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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
1/2 cup dry sherry
3 tablespoons flat leaf parsley, chopped
3 cups steamed rice, optional
Instructions:
In a large sauté pan over medium heat, heat the butter and garlic. Cook until the garlic is golden, about 2 minutes. Remove and discard garlic. Add shrimp and sauté, tossing frequently, until they are curled and pink, about 3 minutes. Season well with salt and cayenne, both to taste, and remove them with slotted spoon to a warm platter.
Add the sherry and bring it to a boil, stirring and scraping the pan, and let it boil for 30 seconds. Stir in the parsley; pour the sherry mixture over the shrimp. Serve at once, over rice or with plenty of crusty bread to sop up the sauce.
Add the sherry and bring it to a boil, stirring and scraping the pan, and let it boil for 30 seconds. Stir in the parsley; pour the sherry mixture over the shrimp. Serve at once, over rice or with plenty of crusty bread to sop up the sauce.
Nutrition:
Per serving: 600 calories (percent of calories from fat, 43), 39 grams protein, 41 grams carbohydrates, 1 gram fiber, 26 grams fat (15 grams saturated), 321 milligrams cholesterol, 263 milligrams sodium.
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