25 mins
Prawns in Sherry
Recipe by Graham
Prawns don't have to be boring! This very simple recipe for Prawns in Sherry makes an excellent starter for a main meal or can be eaten with a slice or two of bread as a light meal or snack.
NOTE: In USA you would refer to this as Shrimp in Sherry. Elsewhere there is a differentiation between shrimp (which are quite small) and prawns (which are much larger).
Prawns in Ginger Sauce 
Profiteroles in Hot Chocolate Ingredients for Prawns in Sherry
Currently displaying quantities in US Imperial Measurements
How to Cook Prawns in Sherry
- Peel and crush (mince) the garlic and peel and finely chop the onion. Melt the butter in a frying pan (skillet), add the garlic and onion and fry very gently for about 10 minutes until the onion has softened but not browned. Season with salt and freshly ground pepper to taste. Pour in the sherry, bring to the boil and continue to boil until most of the liquid has evaporated.
- Add the cream and simmer until it has thickened (do not allow to boil). Check the seasoning and then stir in the prawns. Allow them to warm through for a few minutes then pile the mixture into a serving disk and sprinkle with chopped parsley. Serve immediately.
GRAHAM'S HOT TIP:
For a nice presentation, garnish the dish with a large whole prawn, crevette or gamba.
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