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Recipe Exchange

Epitomized by our own Gallatin Canyon Cookbook published several years ago, and now by our newer cookbook, we continue with the tradition of great cooks in Bridger Canyon. From the Cork 'n Fork gourmet club dinners, to yummy desserts each month at Bridger Canyon Women's Club and salad luncheons, to our Wednesday dinners for the Bridger Canyon Fire Department, to our annual picnic potluck -- we have a lot of good cooks here in Bridger Canyon!

This site has some new recipes you may want to try. Won't you share some of your favorites? It's easy to add them and we'd all have them handy when we need a new recipe.

Cork 'n Fork members: Such wonderful recipes are used - please share here! We can just add them to existing categories and note which party it's from in the title. There is also an Ethnic tab, which might be good to use.

Bon Appetit!

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Shrimp with Garlic

  • 2 lbs. 21/25 count peeled tails on shrimp

  • 8 large garlic cloves, sliced

  • 2 teaspoons sweet Spanish paprika

  • 2 teaspoons red pepper flakes

  • 4-5 oz. dry sherry

  • 1 cup extra virgin olive oil

  • ¼ cup fresh lemon juice

  • 2 tablespoons chopped parsley


1.      In a large, heavy bottomed skillet over medium heat, heat olive oil.

2.      Add garlic, pepper flakes and paprika, stir and cook briefly so garlic doesn’t burn.

3.      Turn heat up a bit, add shrimp, sherry and lemon juice and cook approx. 3-4 minutes or until shrimp are pink and            curled. Stir in parsley.

4.      Serve shrimp on individual plates topped with sauce.

From the Kitchen of: Barb Phinney
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