This is my favorite receipe. I’ve been making it since May of 1997. It came out of the first Junior League Cookbook. It’s from a restaurant in Georgetown. It’s always a hit. And the house smells great after!
SHRIMP ROSEMARY
Olive Oil
2 T. clarified butter (see below)
1/3 c. minced onion
2 garlic cloves, minced
1/2 t. dried basil
1/2 t. coarsely ground black pepper
20 large shrimp, shelled, deveined and butterflied
1/2 c. cream sherry
1/2 c. minced fresh tomatoes
2 T. minced parsley
Garlic salt
Into a 12″ skillet, pour olive oil to a depth of approximately 1/8 inch. (We use electric wok.) Add butter and melt over medium heat. Add onion and garlic and sauté until transparent. Add basil, black pepper and shrimp. Increase heat to high and sauté 1 minute. Add cream sherry, tomatoes, parsley and garlic salt to taste. Swirl skillet until shrimp curl.
Serves:
HOW TO CLARIFY BUTTER
Place butter in the top of a double boiler over hot water. Place over heat and let stand just until the butter melts. When the whey (milky sediment) has separated from the melted fat, pour off the clear fat, which is the clarified butter, and discard the whey.