Anyhoo- when I saw this recipe he published on Paula Deen's website, I had to try it out. I love shrimp bisque, and this is very reminiscent of that, owing probably to the shrimp and the sherry.
The recipe is very simple. He serves his over rice. I served mine over cheese grits. You can serve it over anything you want. ;)
Here's the recipe, in Damon's words....I didn't change anything. I LOVE cut and paste!
8 tablespoons unsalted butter
1 large clove garlic, lightly crushed and peeled, but left whole
48 large shrimp (about 1½ pounds), peeled
Salt and ground cayenne pepper
½ cup dry sherry
3 tablespoons chopped flat leaf parsley
3 cups Lowcountry Steamed Rice
Put the garlic and butter in a large sauté pan over medium heat and cook until the garlic is golden, about 2 minutes. Remove and discard the garlic. Add the shrimp and sauté, tossing frequently, until curled and pink, about 3 minutes. Season well with salt and cayenne, both to taste (Savannah’s inlet brown shrimp often don’t need added salt), and remove them with a slotted spoon to a warm platter.
Add the sherry and bring it to a boil, stirring and scraping the pan, and let it boil half a minute. Stir in the parsley and pour it over the shrimp. Serve at once, over rice or with plenty of crusty bread to sop up the sauce.