Jumbo Shrimp with Dry Sherry - Langostinos al Fino

Makes 4-6 servings.

Prep Time: 20 min.

Cook Time: 20 min.

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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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THIS RECIPE FEATURES:

La Gitana Manzanilla Sherry by Bodegas Hidalgo

Spain’s most popular sherry
Light and refreshing
Perfect aperatif
Great with almonds and seafood

$18.00 WN-22

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