My son, the picky eater, actually LOVES a dish I make called Shrimp with Sherry. I think by giving the dish an actual name, along with the hint of illicitness of Sherry in a "kids" dish might be bigger factors to him than the taste. No, maybe not. Shrimp, butter and the sweetness of a dash of Sherry, flambeed, is delicious. Wrong again, he likes it when i light a pan of food on fire. That's it.
But it tastes good too.
1 pound fresh shrimp, about 16-20 or 20-25 count, peeled
1 tablespoon olive oil
1 tablespoon butter
1.5 tablespoons dry sherry, such as Amontillado
- Heat olive oil in a large skillet over high heat.
- Add shrimp in one layer and cook until both side of the shrimp are slightly browned on the edges. Do not over cook. Total time should be 1-3 minutes based on size of shrimp.
- Add the tablespoon of butter and swirl the pan to melt it quickly.
- Add the sherry, shaking the pan, for about 30 seconds. If it flambees, so much the better.
- Remove to a warm small serving bowl immediately, seasoning with salt at pepper.