Garlic Shrimp in Sherry Butter

Shut your mouth!

Garlic, shrimp and wine, well in this case, sherry just naturally go together. This is a delightful recipe bursting with flavor and sure to delight your taste buds as well as your guests. In fact, it may keep everyone so busy, the conversation level could be nonexistent.


It is a snap to make and a nice crisp salad along with a fresh wholesome loaf of bread is about all needed to complete a fabulous meal. Enjoy!

Garlic Shrimp in Sherry Butter

about 4 servings

1 pound butter
3 bunches scallions, chopped
12 medium garlic cloves, chopped
1/2 cup chopped parsley
2 teaspoons salt
1/2 teaspoon pepper
1 1/2 cups dry sherry
1 1/2 pounds medium to large shrimp, peeled and deveined
2 sweet red bell peppers cut in thin sticks, if desired
Chopped parsley, for garnish

Melt butter in a medium saucepan over medium high heat. Add the scallions and garlic and cook for 3 minutes. Add parsley, salt, pepper and sherry; simmer 2 minutes and set aside. 

Pour a small amount of the butter mixture from saucepan into a medium skillet. Sauté the shrimp in batches, adding more butter mixture as needed. Arrange the sautéed shrimp on a serving platter. Sauté the red peppers in the pan; add the rest of the butter mixture and pour over the shrimp. Garnish with parsley.

Notes: Serve over white rice if desired but great without - allows everyone to 'mop-up' the butter sauce with the bread.
Leave tail on shrimp for 'handles' if desired.