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Shrimp in Sherry Butter Sauce

Shrimp in Sherry Butter Sauce
Photo by Lisa Hubbard

Ingredients

  • 2 parsley
  • 1 Turkish bay leaf
  • ½ cup onion
  • 3 pounds medium shrimp in shell (31 to 35 per lb), peeled, and shells reserved
  • 4 tablespoons unsalted butter
  • 1 onion
  • 8 cups water
  • + 8 more ingredients
    • 1 fresh thyme
    • ½ teaspoon whole black peppercorns
    • 1 tablespoon vegetable oil
    • 2 teaspoons fresh lemon juice
    • ½ cup medium-dry Sherry
    • 1 carrot
    • 1 ½ teaspoons salt
    • 1 ½ tablespoons all-purpose flour

Heat oil in a 4- to 5-quart heavy pot over moderately high heat until hot but not smoking, then cook shrimp shells, stirring, 1 minute. Add water, onion halves, carrot, bay leaf, parsley, thyme, peppercorns, and salt and simmer, uncovered, 30 minutes. Pour stock through a large sieve lined with a...

View full recipe at Epicurious

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