Published March 1, 2007.
To avoid a waterlogged and tough seafood dish with a raw alcohol flavor, we turned to a stovetop skillet when making our garlicky shrimp recipe. We seared the shrimp on one side, removed them from the pan, built the sauce in the empty pan, and returned the shrimp to finish cooking in the sauce. To eliminate the alcohol flavor, we cut the sherry with bottled clam juice, letting the mixture simmer for several minutes to concentrate the flavors and cook off excess alcohol.
Vermouth can be substituted for the sherry. If using vermouth, increase the amount to 1/2 cup and reduce the amount of clam juice to 1/2 cup. To prepare this recipe in a 10-inch skillet, brown the shrimp in 3 batches for about 2 minutes each, using 2 teaspoons oil per batch. Serve the shrimp with rice and either broccoli or asparagus.
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