April 7, 2010

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.


    1. the love of the sea for me, so perfectly cooked to perfection~

    2. I'd comment about how good this sounds but you told me to shut my mouth. :-)

    3. I can only imagine how delicious this tastes. What a great recipe!

    4. Great! I have some shrimps in my stock! We have a Pinoy version called "Nilasing na Hipon" or "Drunken Shrimps". Sherry is another great addition... U

    5. Oh, I can virtually taste the succulent flavors of the onions, garlic, parsley, and sherry cooking down with the shrimp.

      Great recipe!

      Bon appetite!

    6. Another delicious sounding recipe, Drick! Can't wait to try it! Thanks!

    7. Absolutely wonderful! You had me at garlic and shrimp, then added the sherry and there's no turning back. Wow - must be an absolute flavor explosion.

    8. Sherry butter drew me in. The Gulf Boys from Texas come to MN tomorrow with fresh,wild-caught gulf shrimp and I am stocking up! And bookmarking this.

    9. Mmm.. the sherry butter sounds divine!

    10. Drick, if you place a plate of this mouth-watering prawn dish in front of me, I'll remain very quiet...concentrating on eating...LOL

    11. penny aka jeroxie4/07/2010 10:47 PM

      Sherry, bourbon... in so many recipes. I like your style.

    12. sherry butter with shrimp sound so yummy


    13. If you tell me to shut my mouth I will but can I please shovel some of this shrimp in first?? Your recipes are speaking the language of summer to me, I love it.