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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 4 |
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This is great served over pasta( you'll probably want to double the amount of sauce) with some crusty bread to mop up the sauce. Also excellent on its own as a first course. Originally from an April 1978 issue of Bon Apetit. Ingredients:
olive oil |
2 tablespoons butter, clarified |
1/3 cup onion, minced |
1/2 teaspoon dried basil (or 1 t. fresh basil, chopped) |
1/2 teaspoon black pepper, coarsely ground |
1/2 teaspoon salt |
20 large shrimp, shelled, deveined and butterflied |
1/2 cup cream sherry |
1/2 cup fresh tomato, minced |
2 tablespoons fresh parsley, minced |
garlic powder, to taste (or increase amount of fresh garlic to taste) |
Directions:
1. In a 12 inch skillet, pour olive oil to a depth of approximately 1/8 inch.
2. Add butter and melt over medium heat.
3. Add onion and garlic and saute until transparent.
4. Add basil, pepper and shrimp.
5. Increase heat to high and saute 1 minute.
6. Add cream sherry, tomatoes,parsley and garlic powder to taste.
7. Swirl skillet until shrimp curl.
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