- 1/2 cup dry sherry
- 2 tablespoons diced shallot
- 2 tablespoons minced fresh garlic
- 1 1/3 cups heavy whipping cream
- 1 cup diced tomatoes
- 1 cup peeled and deveined bay shrimp
- salt and ground black pepper to taste
- Heat sherry in a skillet over medium-high heat. Cook and stir shallot and garlic in hot sherry until softened, 2 to 3 minutes. Stir heavy cream into the sherry mixture; bring to a boil, reduce heat to low, and cook liquid at a simmer until it begins to thicken, about 5 minutes.
- Stir tomatoes and shrimp into the liquid in the skillet; bring to a simmer until the tomatoes have softened and the liquid thickens, 5 to 10 minutes. Season with salt and pepper.
04/23/2018
recipepes.com
Bay Shrimp and Cream Sauce, recipe
PT15M
PT1H
5
455 calories
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