Ingredients
- 20 large shrimp (de-veined, butterflied, shelled)
- 1/2 Teaspoon dried sweet basil
- 1/3 Cup minced onions
- 1 Teaspoon or more coarsely ground pepper
- 2 Garlic cloves minced
- 1/2 Cup cream sherry
- 1/2 Cup minced fresh tomatoes
- 2 Tablespoons minced fresh parsley
- Garlic salt
- Olive oil
- 2 Tablespoons clarified butter
Instructions
- In a 12 inch skillet pour oil to a depth of 1/8 inch.? Add butter and melt over medium heat.? Add onion, garlic and saut? until transparent.?
- Add basil, black pepper, and shrimp.? Increase heat to high and saut? one minute.?
- Add cream sherry, tomatoes, parsley and garlic, and salt to taste.? Swirl skillet until shrimp curl.? Serve over rice.? Three to four servings.
Notes
This is a great recipe. Easy and very flavorful. I've made it with cherry tomatoes sliced in half and with canned whole tomatoes, both with very good results, just fyi.