Shrimp in Garlic Butter
Recipe from Better Homes and Gardens New Cook Book, 10th Edition (1989), page 181. Vision transcription from the scanned page; needs review.
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Ingredients
- 12 ounces fresh or frozen peeled and deveined shrimp
- 2 tablespoons margarine or butter
- 3 cloves garlic, minced
- 2 tablespoons snipped parsley
- 1 tablespoon dry sherry
Instructions
- Thaw shrimp, if frozen. In a large skillet heat margarine or butter over medium-high heat. Add shrimp and garlic. Cook, stirring frequently, for 1 to 3 minutes or till shrimp turn pink. Stir in parsley and sherry.
- Scallops in Garlic Butter: Prepare as above, except substitute 12 ounces fresh or frozen scallops for the shrimp. Thaw scallops, if frozen. Cut any large scallops in half. Cook and stir the scallops and garlic in margarine or butter for 3 to 5 minutes or till scallops turn opaque.
Source and image provenance
Historical recipe source: Better Homes and Gardens New Cook Book, 10th Edition (1989), Meredith Corporation. View the cited page at the Internet Archive.
Image credit: Image attribution: "Mmm...garlic shrimp with kale in butter lemon sauce" by jeffreyw; license: CC BY 2.0 (https://creativecommons.org/licenses/by/2.0/); source: https://www.flickr.com/photos/7927684@N03/15312774567. Cropped/resized.
Community edition: The recipe was transcribed and formatted for interoperability with Nextcloud Cookbook. Review the historical scan before relying on measurements or instructions.