Shrimp In Wine

• 1 lb. large shrimp, butterflied, with only tail portion of shell on
• 1/2 c. flour
• 1/2 c. freshly grated Parmesan cheese
• 1/4 c. garlic powder
• olive oil
• 1 c. cooking sherry
• 1 c. cooking Marsala wine
• 1/4 c. coarsely chopped scallions

1. Combine flour, cheese and garlic powder in large bowl. Moisten shrimp with water and dredge in flour mixture.
2. Heat large skillet and then pour approximately 1/8-inch olive oil in pan. Brown shrimp lightly, but do not cook thoroughly.
3. Remove from pan.
4. (Add additional olive oil as necessary.)
5. Drain oil from pan, leaving flour and shrimp remnants.
6. Heat pan and deglaze with sherry and Marsala.
7. When wine mixture comes to a boil, simmer shrimp for approximately 20 seconds, or until cooked.
8. Do not overcook.
9. Garnish with chopped scallions.
10. Makes approximately 3 to 4 servings.

shrimp, flour, freshly grated parmesan cheese, garlic powder, olive oil, cooking sherry, cooking marsala, scallions

Taken from www.cookbooks.com/Recipe-Details.aspx?id=948059 (may not work)