* Reader Recipe
I had met Kenwyn once at Kim’s election-night party (suffice it to say, we were all celebrating!), and was thrilled that Kim invited her to The First Unconfidential Cooks’ Dinner. I liked her immediately because, at Kim’s, we both went back for seconds, something women in Los Angeles do not do, at least not in front of anyone else. (Bruce is convinced most people are just Secret Eaters.) Turns out, she’s a transplanted Easterner, too, and went to a small college in Massachusetts close to mine. Kenwyn has five (that’s not a typo!) children at Emma’s school, but none in her class so I’m grateful to Kim and recipe-sharing for bringing us together. Her recipe for shrimp is simple, and the combination of red pepper flakes and sherry works beautifully.
1 to 2 T olive oil
6 to 8 cloves garlic, sliced into thin strips
1/2 t. red pepper flakes, or to taste
1 1/2 lbs. shrimp, cleaned and deveined, tails on
1 1/2 cups dry sherry
Heat the olive oil and add the garlic and red pepper. Cook until fragrant, but not brown, about 2 minutes. Add the shrimp and cook until nearly done, a couple of minutes. Add sherry and cook until shrimp are fully cooked, another minute or two, and the sherry sauce is hot and has reduced slightly. Serve with crusty French or Italian bread.