Phil Anderson: Hi! I am Chef Phil Anderson, Harris Teeter's Executive Chef. Shrimp saut with Cream and Garlic sauce is a recipe we are going to do today. It will serve four people. We are going to use about a pound of shrimp and then two tablespoon of unsalted butter, two cloves of garlic chopped. Two tablespoons of sherry, some Italian parsley for color and one cup of cream seasoned with salt and pepper. We are at the stove top and we are going to turn our heat about medium high and get the pan warm.

We will start off with the unsalted butter. We will melt that. That wouldn't take very long. Now I am going to add the garlic right now. I am going to swirl that around. The garlic adds a really nice flavor to it. We minced it up so it will have a lot of garlic flavor now. You don't want to burn it though. It's very better and it will ruin your dish. You will have to start all over again.

Now we are going to add the shrimp. We are going to jump it around a little bit and you don't ever want to overcook your shrimp and it's very easy to do. The shrimp as they cook start to tighten up and they krill almost. Their head will touch the tail.

This is the good time to put in the sherry. I want the flavor of the sherry, not necessarily the alcohol. You don't want to put your cream in too soon, because you want to see the shrimp, you want to watch it cook, you want to smell the garlic and the sherry and how they are interacting. Shrimp are getting close and I need to add the cream.

Now this is a cup of cream and it cools everything down. So we have to get the cream back hot and it doesn't take that long with that pretty high heat. Now we are going to add some Italian parsley. It's just for color and little bit of flavor.

Now we are going to seasoned it with little salt and pepper see the cream is reducing a little bit. We've turned off our heat and we've put it into the serving cup that we are going to serve it in. It's the shrimp saut with the Cream and Garlic sauce. Enjoy!