Yield: 4 servings
2 pounds raw shrimp
4 cloves fresh garlic, minced
3/4 cup butter
2 cups pork rinds, crushed
1/2 cup parsley, finely chopped
Salt and pepper, to taste
1 cup dry sherry
Shell and devein shrimp. Toss into boiling water, return to boil and cook for about 2 minutes until
shrimp turn all pink. Drain.
In large skillet melt 1 stick butter (1/2 cup) over low heat. Add bread crumbs, parsley, garlic and salt
and pepper. Stir a few minutes over low heat; pour in sherry and cook 1 minute more.
Place alternate layers of shrimp and bread crumbs in well−buttered gratin dish, ending with bread
crumbs. Dot with remaining butter. Bake at 350 degrees for 10 to 15 minutes.
Per Serving: 643 Cal (60% from Fat, 33% from Protein, 7% from Carb); 47 g Protein; 39 g Tot Fat;
10 g Carb; 0 g Fiber; 148 mg Calcium; 6 mg Iron; 697 mg Sodium; 438 mg Cholesterol
