These turned out to be amazing but part of that might have been that it cooks in a butter/olive oil mixture. 🙂 I choose to use cooked, frozen shrimp although the recipe calls for uncooked. I just reduced the overall cooking time. It also says to serve it with crusty bread, but it worked just as well serving as something to eat alone. The recipe says that you can leave the tails on “if desired” which works well for eating individually but if you want to do something else with them, it would work better to cut the tails off. We did pair the leftover shrimp (and liquid) with some spaghetti and parmesan cheese. It would work well just using the shrimp for that purpose only. I did put it in a crock pot on low/warm after cooking.
(Recipe taken from the Better Homes and Gardens iPhone app)
1 lb fresh or frozen large shrimp in shells (or peeled, cooked shrimp)
1/4 cup olive oil
1/4 cup butter
12 cloves of garlic; smashed and peeled
4 sprigs of fresh thyme
2 bay leaves
3 TBSP dry sherry
1 TBSP paprika
1 TSP Worcestershire
1/2 TSP salt
If using uncooked shrimp in shells you’ll need to peel, devein and rinse the shrimp. Pat dry with paper towels. If using frozen, thaw and then pat dry.
In a large skillet combine the oil, butter, garlic, thyme and bay leaves. Cook and stir over medium heat until butter is melted. In a medium bowl combine sherry, paprika, Worcestershire and salt. Add shrimp; toss gently to coat. Add shrimp mixture to hot butter mixture. Cook and stir for 3 to 5 minutes or until shrimp are cooked. Remove bay leaves. Transfer to serving dish or other option like a crock pot.