2 Tablespoons clarified butter
1/3 Cup minced onions
2 Garlic cloves minced
1/2 Teaspoon dried sweet basil
1 Teaspoon or more coarsely ground pepper
20 large shrimp (de-veined, butterflied, shelled)
1/2 Cup cream sherry
1/2 Cup minced fresh tomatoes
2 Tablespoons minced fresh parsley
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 sauté until transparent.
Add basil, black pepper, and shrimp. Increase heat to high and sauté 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.
This is an easy shrimp recipe that is excellent. The cream sherry, black pepper, fresh tomatoes and parsley work well together. Serve with a crisp salad and bread.