Garlic Sherry Shrimp
These garlic sherry shrimp are my take on one of my favourite restaurant dishes. The shrimp are lightly sautéed with fresh garlic and a splash of cheap sherry, and then I add 35% whipping cream to make a rich sherry cream sauce in minutes. Served over a slice of toasted sourdough, you can make a restaurant-quality dish in your own kitchen.
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Ingredients For Garlic Sherry Shrimp
Ingredient Notes
- 35% Whipping Cream: Sometimes called heavy cream.
- Extra Virgin Olive Oil: I like olive oil for toasting the sourdough because it has a higher smoke point than butter, so the bread can crisp up without burning.
- Sherry: This fortified wine adds a nutty, sweet depth to the cream sauce. I use Hermit’s brand (about $17 CAD for 1 L), now labeled “Apera,” since it can no longer legally be called sherry. It’s cheap and great for cooking.
- Shrimp: I use 16-20 size shrimp (meaning 16 to 20 shrimp per pound), the same size most restaurants use for shrimp appetizers. While I love Atlantic Canadian seafood, I prefer the Seaquest brand of Pacific white shrimp (not sponsored) for this dish because they have the closest texture to restaurant-quality shrimp.
It’s important to note that when making substitutions in recipes, the texture and flavor may be slightly different. However, these substitutes are the best options for changing the original recipe.
Ingredient Substitutions
- Butter: Use an equal amount of olive oil and add a pinch of salt.
- Extra Virgin Olive Oil: You can use butter to toast the bread.
- Sherry: Substitute with an equal amount of dry white wine or brandy.
- Shrimp: Use an equal weight of scallops or lobster.
- Sourdough Bread: Swap in crusty bread like baguette or ciabatta, or skip it altogether.
Recipe Variations
Try any of the following for a twist on this garlic sherry shrimp recipe:
- Bacon: Stir in ¼ cup of crispy chopped bacon before serving.
- Capers: Add 1 tablespoon of drained capers to the sauce.
- Chili Flakes: Stir in ¼ teaspoon of chili flakes with the garlic.
- Dijon Mustard: Whisk in 1 teaspoon of Dijon mustard with the cream.
- Prosciutto: Top each serving with 1 slice of crispy prosciutto.
- Saffron: Steep a pinch of saffron in the cream before adding it to the sauce.
- Tarragon: Add 1 teaspoon of chopped fresh tarragon with the cream.
- Truffle Oil: Drizzle truffle oil over the shrimp before serving.
Use the JUMP TO RECIPE button at the top of this post, or scroll to the bottom to see the PRINTABLE recipe card with ingredient measurements and complete instructions.
How To Make Garlic Sherry Shrimp
STEP 1: Lightly brush both sides of the sourdough bread with olive oil and season with salt and pepper.
STEP 2: Toast the bread in the oven until golden and crisp.
STEP 3: Sauté the minced garlic in butter until fragrant, then add the shrimp. Cook for 1 to 2 minutes per side.
STEP 4: Add the sherry to the pan. Cook for 1 to 2 minutes until the smell of the sherry mellows and becomes slightly sweet.
STEP 5: Pour the whipping cream into the pan.
STEP 6: Cook for 1 to 2 minutes, stirring occasionally, until the sauce thickens slightly.
STEP 7: The sauce is ready when a spatula leaves a visible trail through it before closing back in.
STEP 8: Place a slice of toasted sourdough on each plate, then top each slice with five shrimp. Spoon the sauce evenly over the shrimp and serve immediately.
Expert Tips
1. Pat the shrimp as dry as possible with paper towels for a better sear and to prevent a watery sauce.
2. To prevent bitterness, don’t let the garlic brown.
3. To avoid a harsh, boozy taste, let the sherry simmer until the alcohol smell fades and becomes slightly sweet.
Recipe Notes
- If using frozen shrimp, thaw them overnight in the fridge or quickly in a sealed bag submerged in cold water for about 20 minutes. Pat them completely dry before cooking.
- Sherry can vary in intensity. If you use a new brand, start with a little less and adjust to taste after reducing.
- If your bread is very fresh, it may take longer to crisp up in the oven.
- When cooking the shrimp, use a skillet that isn’t too crowded. If they’re packed too closely, they’ll steam instead of searing.
- The sauce will thicken more as it cools, so remove it from the heat while it is still slightly loose to maintain the right consistency for serving.
Storage
- This dish is best eaten fresh, but leftovers can be stored in an airtight container in the fridge for up to two days.
- Reheat gently over low heat, stirring frequently, and add a splash of cream if the sauce has thickened too much. Avoid microwaving, as it can overcook the shrimp and make them rubbery.
Related Recipes
- Bacon-Wrapped Shrimp: With only three ingredients, these are a perfect little appetizer.
- Nova Scotia Seafood Chowder: My most popular recipe. Packed with fresh fish and shellfish in a creamy, hearty base.
- Creamed Lobster (Yarmouth-Style): This is a beloved dish originating from the Yarmouth region of Nova Scotia.
- Nova Scotia Lobster Roll: This recipe lets the lobster truly shine, with just a bit of mayo and celery added.
Did you make this garlic sherry shrimp? Please rate the recipe and tell me how it went in the comments below. Also, stay in touch with me on Instagram, Facebook, and Pinterest to see more Nova Scotia recipes and simple comfort food.
Printable Recipe Card
Garlic Sherry Shrimp
Special Equipment
- Baking sheet
- Pastry brush
- Medium skillet
- Spatula or tongs
Ingredients
For the toasted sourdough:
- 2 teaspoons extra virgin olive oil
- 2 slices sourdough bread
- Salt and pepper, to taste
For the garlic sherry shrimp:
- 1 tablespoon salted butter
- 2 cloves garlic, minced
- 2 tablespoons sherry, cheap, I use Hermit’s brand
- 10 16-20 size shrimp, thawed, peeled, deveined
- ⅓ cup 35% whipping cream
- Chives, optional for garnish
Instructions
- Preheat the oven or toaster oven to 375°F (190°C). Lightly brush both sides of the sourdough bread with olive oil, then season with salt and pepper. Place the bread on a baking sheet and bake for 14 to 16 minutes, flipping it halfway, until golden and crispy. Remove from the oven and set aside.
- While the bread is toasting, pat the shrimp dry between paper towels.
- In a medium skillet, melt the butter over medium-low heat. Once bubbling, add the garlic and sauté for about 30 seconds, stirring constantly, until fragrant. Do not let it brown.
- Add the shrimp in a single layer and cook for 1 to 2 minutes until the underside turns pink and opaque. Flip and cook for another 1 to 2 minutes until almost fully cooked.
- Pour in the sherry. The alcohol will smell strong at first, but continue cooking for 1 to 2 minutes until the scent mellows and becomes slightly sweet.
- Stir in the whipping cream and mix well. Cook for another 1 to 2 minutes, stirring occasionally, until the sauce thickens slightly. The sauce is ready when a spatula leaves a visible trail through it before closing back in. Season with salt and pepper to taste.
- Place a slice of toasted sourdough on each plate, then top each slice with 5 shrimp. Divide the sauce evenly over the shrimp, garnish with chives if using, and serve immediately.
Recipe Notes
-
- If using frozen shrimp, thaw them overnight in the fridge or quickly in a sealed bag submerged in cold water for about 20 minutes. Pat them completely dry before cooking.
-
- If your bread is very fresh, it may take longer to crisp up in the oven.
-
- Use a skillet that isn’t too crowded when cooking the shrimp. If they’re packed too closely, they’ll steam instead of searing.
-
- The sauce will thicken more as it cools, so take it off the heat while still slightly loose to keep the right consistency when serving.
Storage
-
- This dish is best eaten fresh, but leftovers can be stored in an airtight container in the fridge for up to two days.
-
- Reheat gently over low heat, stirring frequently, and add a splash of cream if the sauce has thickened too much. Avoid microwaving, as it can overcook the shrimp and make them rubbery.
Nutrition
Nutrition information is an estimate and is provided as a courtesy. For precise nutritional data, please calculate it independently using your preferred nutrition calculator.
Hi, I’m Kelly Neil. This is where I share Nova Scotia recipes and easy comfort food. I’ve worked with brands such as Loblaws, Lee Valley, Cavendish Farms, Canada Beef, and many more. Subscribe to my email newsletter for new recipes and inspiration!
