0 recipes from contoocook and beyond


l lbs. shrimp, peeled and deveined, tails removed
3 large cloves minced garlic
l small onion, finely chopped
3 tbsps. olive oil
2 tbsps. flour
l/2 cup dry sherry
l cup chicken broth
l/2 cup Italian parsley, chopped fine
s&p to taste
Heat a large, deep skillet and add olive oil. Saute garlic and
onion until transparent. Add flour and stir until well mixed with
onions & garlic. Add the chicken broth, parsley and sherry and
whisk to combine completely. Bring to a boil and cook for a minute
or so on high heat, stirring constantly. Lower flame to med., add
shrimp and cook until shrimp are JUST cooked, don’t over cook the
shrimp! Adjust seasoning with s&p and serve. (This sauce can be
prepared ahead – when ready to eat just add parsley & shrimp.)
Serves 2.

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