Shrimp in Ginger Butter Sauce

A completely delightful dish for two or a really smart appetizer! Ginger and cilantro liven this French classic fusing it with a Southwest Asian flare. Discovered in Gourmet Magazine, 9/08. Thank you to Vicki in Kansas Brown for the garlic suggestion.

• Ready In: 15 mins
• Serves: 2

Ingredients

• 12  ounces shrimp, peeled deveined
• 2  tablespoons unsalted butter
• 2  garlic cloves, minced
• 1  tablespoon gingerroot, peeled and grated
• 1⁄4 cup medium-dry sherry
• 1⁄4 cup cilantro, roughly chopped

Directions

1. Heat butter over medium high heat in a heavy skillet until foam subsides, then saute ginger and garlic for about 30 seconds.
2. Pat shrimp dry and season with salt. Add to ginger and saute 2 minutes.
3. Add sherry and saute 1-2 minutes more or until shrimp are just cooked through.
4. Remove from heat and stir in cilantro. Season with additional salt and pepper if desired and serve.