A take on Food & Wine’s recipe.
- 1-1/2 pounds shelled and deveined shrimp
- Kosher salt
- ¼ cup thin-sliced garlic (add more if you love garlic)
- 1 cup extra virgin olive oil
- 3 tablespoons butter
- 1/3 cup minced parsley
- 2 tablespoons sherry
- 1 teaspoon finely grated lemon zest
- Crusty Bread
In a large bowl, toss the shrimp with one teaspoon of salt and let stand for 10 minutes.
In a 9” skillet (cast iron is best), combine the garlic, olive oil and butter and cook over low heat, stirring occasionally, until garlic is very fragrant and just starts to brown, about 8-10 minutes.
Add the shrimp to the skillet and cook over moderately low heat, stirring occasionally, until barely pink, about five minutes. Stir in the parsley, sherry, lemon zest and a generous pinch of salt. Remove from the heat and let stand three to five minutes. Serve in the skillet. Dunk the crusty bread and enjoy!BLOG COMMENTS POWERED BY DISQUS