Serves 1
- Active time:15 min
- Start to finish:15 min
September 2008
Ginger and cilantro add Southeast Asian oomph to this French-style butter sauce, which lightly coats big, meaty shrimp. For more recipes inspired by the City of Light, visit our Paris City Guide.
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6
oz large shrimp in shell, peeled
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2
tablespoons
unsalted butter
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1 1/2
teaspoons
grated peeled ginger
-
2
tablespoons
medium-dry Sherry
-
2
tablespoons
coarsely chopped cilantro
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Pat shrimp dry and season with salt.
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Heat butter in a heavy medium skillet over medium-high heat until foam subsides, then sauté ginger 30 seconds. Add shrimp and sauté 2 minutes. Add Sherry and sauté until shrimp are just cooked through, 1 to 2 minutes. Stir in cilantro and season with salt and pepper.
Serve with: a baguette; green beans
