Creamy Sherry Shrimp

I threw together this recipe quickly once for dinner when my mother brought home shrimp from the store. I served it with some cauliflower rice mixed with zucchini and summer squash, but I think it would be delicious atop some angel hair pasta or white rice. I think of it as a more decadent version of shrimp scampi.

Creamy Sherry Shrimp

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• Author: Victoria
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Diet: Gluten Free

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Description

This shrimp, cooked in a creamy sherry sauce would work perfectly paired with some angel hair pasta. 

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Ingredients

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• 24 large shrimp in the shell
• 8 oz bar harbor clam broth (Add more at the end if needed)
• Almond flour (as much as you need to coat shrimp, around a cup or 2)
• Salt and Pepper to taste 
• 2 Tbsp. Butter
• 1 Tbsp. Olive Oil 
• 4 shallots, finely chopped 
• 5 cloves of garlic, minced 
• A pinch of hot red pepper flakes 
• 1/4 cup Dry Taylor Sherry 
• 1/2–1 cup Greek Yogurt 
• 1–2 Tbsp. fresh lemon juice 
• Freshly chopped parsley 

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Instructions

1. Remove shells from shrimp. Set aside shells. 
2. Add clam broth to pot and add shells. Bring to a boil and let simmer on the lowest heat setting for about 10 minutes. Strain out broth from shells. Discard the shells. 
3. Meanwhile, salt and pepper peeled shrimp, and cover in almond flour. (I lay the shrimp on top of the flour, roll them around, and press firmly to make sure it sticks. You don’t need to go crazy. As long as there is a light coating of almond flour to give some texture, that’s all you need.)
4. Add butter and olive oil to large pan. 
5. Sauté shrimp on high heat quickly on each side. You want to get a nice color on them, but you don’t want to cook them all of the way through, because they will continue to cook later in the sauce. 
6. Remove shrimp to separate plate. Leave 2 shrimp in the pan. (This will give added flavor to the sauce). 
7. Reduce heat to medium-low. 
8. Add shallots and garlic. Cook until fragrant. 
9. Turn up to high heat. 
10. Deglaze pan with the sherry. Let cook down for about 30 seconds.
11. Add in shrimp-flavored clam broth. Cook for one minute on low heat just to get the flavors melded. 
12. If it seems like there is too much liquid, feel free to reduce a little longer, but usually at this point it should be fine. 
13. When ready to serve, stir shrimp back in, along with their juices from the plate. Cook on low for 2 minutes or so, or until the shrimp are cooked to your liking. Don’t let them sit for too long. Shrimp cook very quickly. 
14. Remove from heat. Add in yogurt and fresh lemon juice. Salt and Pepper to taste. 
15. Sprinkle with freshly chopped parsley, and Enjoy over rice or angel hair! 

• Prep Time: 30 minutes
• Cook Time: 10 minutes