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Bay Shrimp and Cream Sauce

John Bushnell

"Creamy shrimp sauce for pasta or to serve over seafood."
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25 m servings 358 cals
Original recipe yields 4 servings

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  1. 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.
  2. 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.

Nutrition Facts

Per Serving: 358 calories; 29.9 g fat; 11.4 g carbohydrates; 9 g protein; 157 mg cholesterol; 392 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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Read all reviews 7
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was so good....forgot to buy heavy cream but milk and butter did the job. Definitely will add more shrimp and was just as good reheated. used linguini.

This was a great recipe. I didn't have heavy cream, I used fat free half and half and added a package of light cream cheese to help thicken the sauce. Other than that, I followed the recipe. ...

I made this recipe exactly as written and wow it was fantastic, next time I will add more shrimp because I like shrimp!

What a simple recipe! My fiancé was a huge fan of the dish, and I couldn't ask for anything better than that :)

Fantastic, substitutions due to availability including half and half, canned drained diced tomatoes by Rotel, more shrimp, cause we like it! This is ideal as a sauce for other seafood!

I used white wine, and omitted the tomato

This isn't low cal, but every once in a while I like to indulge in a dish that is deliciously creamy. Yum.