Full Page 4 x 6 5 x 7

butterfly jumbo shrimp, 4 or 5 per person
flour
butter
garlic.
pale dry sherry to make a medium
dash of M. S. G.

Shell, de-vein, and wash shrimp. Dredge in flour and saute
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 - thin gravy. Add a dash of M. S. G. just before removing from the heat.
Serve with plenty of bread to dunk in the gravy.


Keywords: seafood   Category: Fish/Seafood    Cookbooks: Carl and Hugh
Recipe by  Anonymous     Added: February 11, 2007 by deebeeeff     Last Updated: October 24, 2014
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