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A plate of garlic sherry shrimp with sherry cream sauce over toasted sourdough.
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Garlic Sherry Shrimp

Garlic sherry shrimp in a rich sherry cream sauce is easy to make but tastes like it’s from a restaurant—try it over toasted sourdough.
Prep Time10 minutes
Cook Time14 minutes
Total Time24 minutes
Course: Appetizers
Cuisine: Canadian / American
Servings: 2 servings
Calories: 423kcal
Author: Kelly Neil

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
US cups - Metric grams

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.

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

Serving: 1serving | Calories: 423kcal | Carbohydrates: 36g | Protein: 9g | Fat: 26g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.2g | Cholesterol: 70mg | Sodium: 449mg | Potassium: 152mg | Fiber: 1g | Sugar: 4g | Vitamin A: 791IU | Vitamin C: 1mg | Calcium: 73mg | Iron: 3mg