Jumbo Shrimp with Dry Sherry

Langostinos al Fino

Servings: 4-6

Ingredients:

2 -1/4 pounds jumbo shrimp

3 tbsp olive oil

2 tbsp chopped onion

1 clove chopped garlic

5 tbsp fino sherry or manzanilla

2 tbsp tomato sauce

2 tbsp cream

1/4 tsp thyme

Salt and pepper

Chopped parsley

Preparation:

Peel the shrimp, leaving tails intact. In a pan, heat the oil and sauté the chopped onion and garlic. When softened, add the prawns and turn up the heat. Stir fry briefly, then add the sherry or manzanilla, tomato sauce, cream, thyme, salt, and pepper. Cook just until the shrimp are pink and slightly curled. Serve garnished with chopped parsley.

Recipe courtesy of Spain GourmeTour magazine.

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