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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 desired. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |