Emmie's Shrimps

Emmie's Shrimps

This was an easy-to-prepare dish, with a lot of flavor! The garlic and parsley pair nicely with the shrimps. The recipe says to serve over rice, but I opted for a polenta (shrimp n grits, y'all!)



Ingredients:

Butter
Shrimps
Garlic, crushed
Parsley, chopped
Marsala

Cooked Rice


Directions:

Fry shrimps rapidly in butter (do not overcook, or they will be tough); add crushed garlic to taste, and chopped parsley. Cook only 2 to 4 minutes more, remove shrimps, add marsala to taste, boil quickly, and return to shrimps.
Serve over rice

Notes:

You may notice that there are no quantities mentioned in the recipe. It's easy to eyeball how much you need, I used a pound of shrimp, 2 small heads of garlic, and half of a bunch of parsley.
It seems like this is a recipe that you can really tailor to suit your tastes! I hit it with some freshly ground black pepper to finish, and it was divine.