Shrimp Sauté with Cream Sherry

Shrimp Sauté with Cream Sherry

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by Matt Popkes

kgw.com

Posted on March 26, 2010 at 6:00 AM

Updated Wednesday, Oct 30 at 2:46 AM

Shrimp Sauté with Cream Sherry

Recipe:

1 lb.  16 – 20 prawns, peeled and deveined
6 oz. Mushrooms, sliced
6 oz. Tomatoes, diced
2 oz. Scallions, minced
1 oz. Garlic, fresh, chopped
4 oz. Butter
1 oz. Shallots, chopped
1 oz. Basil, fresh, chopped
1 Lemon, juiced
4 oz. Sherry wine
4 oz. Heavy cream
Salt & Pepper to taste

Method:

Heat butter in large skillet/sauté pan over medium heat. Turn heat to medium high and add prawns, shallots, garlic, and mushrooms. Toss hot for 1 ½ minutes and add tomatoes, scallions, and basil. Toss another minute and add sherry, lemon juice, and heavy cream. Simmer 2 minutes until slightly thickened. Salt & pepper to taste.

Serve over your favorite pasta topped with shaved Parmesan cheese and garlic bread.

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