4 Tbsp. butter or margarine
1 small clove of garlic, crushed
1 small onion finely chopped
2/3 c. sherry
1 1/4 c. heavy cream
Salt and pepper
1 1/2 lb. cooked shelled shrimp
Melt the butter in a large skillet, add the garlic and onion; saute
until soft but not browned. Pour in the sherry; bring to a boil
and boil till most of the liquid has evaporated. Add the cream and
simmer until thickened. Season with salt and pepper. Stir in the
shrimp and heat through. Spoon mixture into a heated serving dish
and sprinkle with chopped parsley. Serve over rice or noodles if
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