on medium high heat add oil to pan
lightly coat cleaned shrimp in flour
cook on each side about 1 min.
discard oil and add garlic and crush red pepper
add cream sherry ( harveys bristel cream) and return to heat for a few seconds ( when cooking on a gas stove this will flame up )
add chicken broth and bring to boil
remove shrimp and add butter
raise heat to high and let it reduce while stirring
when sauce becomes creamy add shrimp back in with parsley and serve over pasta or rice
I developed this simple recipe as a chef in a restaruant called Marco Polo's in the poconos I like to black tiger shrimp as they are a firm and not strong "fishy"tasting shrimp. 6 shrimp per person
This recipe has been added to the following public cookbooks:
audras,
memorys,
Marianne's Cookbook
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Campbell's
Here's an easy, reliable way to ensure a moist and flavorful turkey...simply baste the turkey with chicken stock during roasting. When the turkey is done, use a bit more stock to make a quick and tasty gravy.
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