Experimenting with salmon is always fun. My shrimp alfredo is a wonderful sauce, but it can be a tad heavy depending on the mood of the day. I saw Cream of Shrimp condensed soup at the grocer one day and thought... Hey... worth a shot! :-) Combined with fresh tomato and some sherry etc., this turned into yet another winner. Enjoy!
Ingredients:
- 2 salmon filets - skinless ~6 oz each
- 1 can cream of shrimp condensed soup
- 1 tomato – cut up
- 2 cloves garlic - minced
- fresh basil - handful
- ~1/4 cup sherry – use to rinse can and add to soup
- 12 large raw shrimp – peeled, deveined, tail off and cut in thirds
Preparation:
Season the salmon filets with olive oil, salt and pepper and bake or air fry at 390 for 8-9 minutes.
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Defrost shrimp and cut into thirds. Set aside.
Add tomato, basil and garlic to a blender and liquefy. Maybe add a splash of sherry so the stuff is just pourable. Empty Cream of Shrimp into sauce pan and blend with the tomato mix. Warm this while stirring with a whisk and add just enough sherry to make it a gravy that sticks and isn't too runny. Add fresh ground black pepper to taste.
Finally add the cut shrimp, simmer 1-2 minutes to cook the shrimp and serve over your favorite plain baked or steamed fish. We love this sauce with baked salmon, and it pairs really well with green beans or asparagus.
Blessed be... and happy cooking!