Monday, April 20, 2009

Spicy Sherried Shrimp

This simple but flavorful recipe works as an entree when served hot over rice, or as a hot buffet hors d'oeuvre or brunch item in a chafing dish.

1 lb raw medium shrimp in shell (about 30-count)
1/2 stick butter
5 Tbs Busha Browne's Spicy Hot Pepper Sherry
Dash of salt
Dash of powdered garlic

Shell and devein the shrimp. Melt the butter in a frying pan, add the salt and garlic, and then add the shrimp. Cook, stirring occasionally, about 3 minutes, then add the pepper sherry and finish cooking (total cooking time is around 5 minutes). Serve over hot white rice, or place in a chafing dish as a hot buffet item.

Zestfully yours,

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