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Ingredients
butterfly jumbo shrimp, 4 or 5 per person
flour
butter
garlic.
pale dry sherry to make a medium
salt to taste

Directions
Shell, de-vein, and wash shrimp.
Dredge in flour and sauté in butter to which you've added garlic.
When the shrimp are a bright golden color, pour in enough pale dry sherry to make a medium to thin gravy.
Add a dash of salt, to taste, just before removing from the heat.
Serve with plenty of bread to dunk in the gravy.

The Cook:   Anonymous Keywords: seafood
Category: Fish/Seafood
Cookbooks: Cooking with Carl, Hugh and Your Friends
Recipe #178 was added on February 11, 2007 by deebeeeff and last updated on October 21, 2021.


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