Shrimp in Sherry Butter SauceLisa Hubbard
Cooks' note:
Shrimp can be cooked (in stock) and stock reduced 1 day ahead. Cool stock, then chill shrimp and stock separately, covered.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
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Crispy. Golden. Fluffy. Bubbe would approve.