Description Edit

This recipe came from an estate sale. I obtained it when I purchased the family collection from the Pinion Estate in Mesquite, Texas in 1994.

Ingredients Edit

Directions Edit

  1. Into a 12 inch skillet pour olive oil to a depth of approximately ⅛-inch then add butter and melt over medium heat then add onion and garlic and sauté until transparent.
  2. Add basil, black pepper and shrimp then increase heat to high and sauté 1 minute.
  3. Add cream sherry, tomatoes, parsley and garlic salt.
  4. Cook an additional 4 minutes.
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