Shrimp in Sherry Cream Sauce Recipe

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Most Helpful Positive Review

Mar 23, 2007

I made lots of changes to this recipe. I didn't use the microwave, and eliminated the green onions and cayenne, though they'd be fabulous. I used baby bella mushrooms- about a cup and used roughly 4 tbs butter in a saucepan, and sauted two garlic cloves, the mushrooms and 1/4 cup of onions in it. Then I added 1/2 cup of sherry. Let that simmer and then added the shrimp. I cooked the shrimp for a couple minutes, removed it, and then added about 1/4 cup of flower and 1/2cup of milk. I think next time I cook it I'll used cornstarch instead. I had to add a bit of salt but it was very tasty. I also served it over instant rice.

—JZELLER

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Most Helpful Critical Review

Nov 08, 2003

This recipe was a waste of two lbs. of shrimp. I doubled it and it was awful. There was no flavor as it did not say to add any seasonings. I would not want to to waste your time over this recipe.

—DORLIZAJ

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12 Ratings

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Apr 06, 2010

Kind of bland. I added parmesan cheese and garlic.

—Michelle

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Jun 26, 2009

Microwaving is not my idea of "cooking", so I totally re-did this recipe: 1 cup Cooking Sherry 1/2 cup Milk 1/4 cup Milk 1/2 cup Fresh Chives 2 teaspoon Dried Parsley 1 tablespoon Ranch Dressing 1 Teaspoon Olive Oil 2 Tablespoons Butter 2 Tablespoons Corn Starch Salt to taste Melt butter in sauce pan over Medium heat, in separate bowl mix together 1/2 cup Milk, Corn Starch, Sherry and Parlsey. Add to sauce pan, and stir, do not let boil. Add Chives and stir. Once sauce starts to thicken continue to simmer and add ranch and 1/4 cup Milk. Stir to mix well. Add Shrimp and simmer for about 2 minutes. Drizzle with olive oil and stir. Serve Immediatly. This version is really good over Ribbon noddles. I basically re-did it completly though

—Nicole

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Jan 07, 2010

I also followed the instructions for cooking on the stovetop, microwaving shrimp just seemed odd to me! I thought the flavor was good but would reduce the amount of flour next time, since my sauce got too thick too quickly.

—WEBANGEL14

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Jan 26, 2009

Good recipe...after reading the reviews, I used cornstarch, didn't use the microwave but the stove and added the dried mushrooms and peas at the end. Great recipe ... I really liked the flavor the Sherry gave to the sauce.

—Sue

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Dec 27, 2008

I liked the ingredients but found that 1/4 cup of flour was way too much. I also adapted the recipe to make a roux instead of using the microwave. I had gone light on the cayenne and I should have used more, and the sauce needed to be thinner. It is something I will try again.

—Sue A.

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Jul 23, 2007

I was not impressed with this recipe. I chose to cook the shrimp and sauce mixture on the stove as opposed to the microwave. The sherry and cayenne pepper were very strong and did not taste well together. The only way I would make this again is if substituted the sherry and cayenne pepper for cream of mushroom soup.

—brknly

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Nutrition

Calories
325 kcal
16%

Carbohydrates
30.3 g
10%

Cholesterol
190 mg
63%

Fat
8.7 g
13%

Fiber
1.4 g
6%

Protein
27.5 g
55%

Sodium
623 mg
25%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Shrimp in Sherry Cream Sauce

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
** Calories: 325
** Calories from Fat: 78

% Daily Value *
** Total Fat 8.7g 13 %
** Saturated Fat 4.5g 22 %
** Cholesterol 190mg 63 %
** Sodium 623mg 25 %
** Potassium 364mg 10 %
** Total Carbohydrates 30.3g 10 %
** Dietary Fiber 1.4g 6 %
** Protein 27.5g 55 %
** Sugars 2.5g
** Vitamin A 11 %
** Vitamin C 7 %
** Calcium 14 %
** Iron 44 %
** Thiamin 25 %
** Niacin 86 %
** Vitamin B6 14 %
** Magnesium 23 %
** Folate 38 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.