This was not bad at all – you can vary the level of spice to your own preference, and the sherry adds a nice, nutty, fancy flavor to the sauce.
Ingredients
- 2 or 3 cubed potatoes
- 1 pound shrimp
- ½ cup olive oil
- 10 large cloves garlic, chopped
- 1 teaspoon red pepper flakes
- 3 tablespoons dry sherry
- Juice of 1 large lemon
- Zest from ½ of lemon
- ½ cup chopped flat-leaf parsley
- Crusty bread
Directions
Boil chopped potatoes until cooked through, easily pierced by a fork. Drain and set aside.
Heat the olive oil and cook the garlic and red pepper, until golden, about 1 minute.
Add the shrimp and cook until pink. Remove from pan.
Add the sherry, lemon, and zest to the pan, incorporating all the good bits from the bottom of the pan.
Add the potatoes and shrimp to the pan, mixing to coat with the sauce, and top with the parsley.
Serve with crusty bread.
Oh that looks good.
I have mentioned before that I regularly order in cases of mixed wines from a big retailer downtown. Every second or third delivery has a wild card sherry bottle in it. I mostly cook with it, but to use it up I uncork some if we have any lying around when we settle in to watch a streaming British period piece. We have an arrangement where we can drink as we go along but if a character says, “Quite!” we have to drain whatever is in our glass. I’ve gotten blindsided more than once this way, because we don’t have sherry glasses, I pour it into rocks glasses, and just as I’ve topped myself up someone will say something like, “I find it curious that Mrs. Mundermaudley happened to be in Old Wharfrat Lane just at the moment that Viscount Forefinger met his untimely demise.” “Quite!”
“Bottom’s up, Mattie! Cin cin!”
In the Regency romances I read sherry is often served to the ladies after dinner. They must have been quite relaxed by the time the gentlemen rejoined them from the library where they we having cigars and port or whisky.
This looks delicious and I love how quickly it comes together.