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Ingredients
  • 24 large shrimp in the shell
  • 8 oz bar harbor clam broth (Add more at the end if needed)
  • Almond flour (as much as you need to coat shrimp, around a cup or 2)
  • Salt and Pepper to taste
  • 2 Tbsp. Butter
  • 1 Tbsp. Olive Oil
  • 4 shallots, finely chopped
  • 5 cloves of garlic, minced
  • A pinch of hot red pepper flakes
  • ¼ cup Dry Taylor Sherry
  • ½ to 1 cup Greek Yogurt
  • 1 to 2 Tbsp. fresh lemon juice
  • Freshly chopped parsley
  • Cook Mode Prevent your screen from going dark
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