Recipes calling for sherry–dry sherry–are a weakness of mine. Toss in some shrimp and some butter and it’s just this side of heaven for me. Today’s recipe comes from the Epicurious website and its Shrimp in Sherry Butter Sauce.
Shrimp is always a good choice for a quick meal. It marinates in no time and cooks fast. It’s a perfect choice for a weekday meal. This recipe does take longer, but your time is spent waiting for your stock to reduce. No matter. Have a glass of wine, relax, dinner can wait a bit.
The recipe calls for nice fresh ingredients like parsley and thyme. Don’t skip on the fresh herbs. It also calls for a bay leaf. I like to use maybe half of one so as not to overwhelm the flavor. Now this recipe, I will admit right off, is not necessarily diet friendly with all the butter. However, this is where I do cut some of the fat without compromising the taste.
Make sure and get raw shrimp. Since you need the shells, you do have to de-vein the shrimp. I know, I hate that part too, but the end result is worth it. A nice chardonnay will complete your gourmet meal. Bon appetit! Photo by Lisa Hubbard