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southern sherried shrimp

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Shrimp

Southern Sherried Shrimp

Inspired by Edna Lewis' recipe for shrimp paste--which is something between pureed potted shrimp and a flavored butter--this recipe leaves the shrimp whole as a main course. It's ideal served over slow-cooked stone-ground grits but also excellent on its own, chopped and tossed into fettucini or toothpicked individually as a cocktail snack.

Ingredients

  • 1/4 pound best-quality butter (1 stick)
  • 1 pound shrimp, medium or large, peeled and deveined
  • 1/3 cup dry sherry
  • juice and zest of 1 lemon
  • 1/4 teaspoon cayenne pepper
  • salt & freshly ground black pepper

Directions

  • In a frying pan or large skillet, melt butter over medium-high heat until foamy but not browned.
  • Increase heat to high, add shrimp to pan all at once and sautee, tossing and stirring constantly, until shrimp is pink and almost cooked through (about 3 to 4 minutes).
  • With a slotted spoon, remove shrimp from pan and set aside.
  • Turn heat down to medium, add sherry, and cook, stirring constantly, until sherry and butter are intregrated and have formed a glossy, syrupy, bubbling and thickened sauce.
  • Add lemon juice, lemon zest, cayenne, salt & pepper, and continue cooking and stirring until lemon juice is integrated and sauce syrups up again (about 1 minute).
  • Return reserved shrimp to the pan and cook, tossing the shrimp until they are napped with sauce and cooked through.

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