Prawns in Sherry

Name: Prawns in Sherry
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: Serves to serve 6
Ingredients: 2 oz butter; 2 cloves garlic; 1 small onion; salt and pepper; ¼ pint medium dry sherry; ½ pint double cream (heavy cream); 12 oz cooked shelled prawns; 1 tablespoon chopped parsley

Ready in 25 mins

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).

Preparation Time

5 Minutes

Cooking Time

20 Minutes

Ingredients for Prawns in Sherry

If you are not familiar with any ingredients, please check our International Cooking Terms page.

Currently displaying quantities in US Imperial Measurements

To serve 6:

2 oz butter
2 cloves garlic
1 small onion
salt and pepper
¼ pint medium dry sherry
½ pint double cream (heavy cream)
12 oz cooked shelled prawns
1 tablespoon chopped parsley

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.