Shrimp with Amontillado and Garlic

1 pound large raw shrimp, peeled and prepared
olive oil – about 1/4 cup
6-8 cloves of garlic, sliced thinly
1/4 cup flat leaf Italian parsley, chopped coarsely
1/2 teaspoon chili flakes, or 1/2 teaspoon GF vietnamese hot sauce with garlic
juice of half a lemon
1/2 -3/4 cup good quality Amontillado sherry
1-2 Tablespoons butter or margarine
mangoes, peeled and sliced
Brown rice or GF bread

Heat up the oil in a large heavy pan over medium heat until hot. Add the prepared shrimp and cook them stirring until they are somewhat pink – a couple of minutes. Then add the garlic, hot peppers or hot pepper sauce, salt and pepper. Stir fry for another minute or two. Add the parsley and the lemon juice and sherry and saute until the shrimp are done. Then add 1-2 Tablespoons of fresh butter to “refresh the sauce” as the French say and stir-fry the sauce until all the materials are amalgamated. Serve with sliced mango on the side, a stir-fry of chinese cabbage, ginger, garlic and snow peas, and with brown rice or GF bread for a starch.

The sauce is excellent and very rich, so your guests will be full when they finish eating this dish.

If you are serving food to gluten-free friends, check carefully with the manufacturers, or on the reputable internet-based gluten free food lists, to make sure that all ingredients are gluten free. Or, ask your friends which brands are safe for them to eat.

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