Sautéed Shrimp

Junior League of Birmingham  |  Seafood: Shrimp
2 to 3 Servings  |  Prep Time: 40 minutes

What you need

Ingredients

1 lb Large Alabama Gulf Shrimp, peeled and deveined

To Taste Salt and freshly ground pepper

3 tbsp Lemon Juice

3 tbsp Sherry

¼ c. Green Onions, chopped

4 oz Sliced Fresh Cremini or Baby Bella Mushrooms

2 c. 1 Inch Cubes of Sourdough Bread

6 tbsp Butter

Steps

1.

Melt 2 tablespoons of the butter in a large skillet over medium-high heat. Add the bread cubes and cook for 8 minutes or until toasted on all sides, stirring frequently. Remove the bread cubes to a platter, reserving the pan drippings.

2.

Melt the remaining 4 tablespoons butter with the reserved pan drippings over medium–high heat and add the mushrooms and green onion. Sauté for 8 minutes or until the mushrooms are tender. Add the shrimp and cook for 3 minutes or until the shrimp turn pink. Stir in the sherry and lemon juice and cook for 1 minute. Remove from the heat and season to taste with salt and pepper. Add the bread cubes and toss to combine. Serve immediately.

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