Wednesday, June 4, 2014

Shrimp Richert in Sherry (1965)

  • 5 lbs raw shrimp
  • 1 1/2 cups butter, melted
  • 3/4 cup chopped chives or green onions
  • 1/2 cup California sherry
  • 1/2 cup lemon juice
  • 1/2 cup French bread crumbs
  • 1/4 cup almonds, toasted, slivered
  • 1/4 tspn salt
  • 1/4 tspn pepper
Shell and devein shrimp. Arrange shrimp close together in a single layer in a shallow baking dish.

Combine butter, lemon juice, chives, salt and pepper. Pour mixture over shrimp. Top with bread crumbs, and sprinkle with sherry. 

Bake in a hot oven (400 degrees) for 20 minutes. Sprinkle with almonds over shrimp the last 5 minutes of baking.  Serves 10 to 12. 

(Origin - "Adventures in Wine Cookery" collected and published by the Wine Advisory Board of San Francisco, 1965. Recipe was from Mrs. Nino Concannon Radisch of Concannon Vineyard.) 

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