This sauce will work on just about any fish, but we really enjoy it with a simple baked salmon. Enjoy!
Ingredients:
- 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:
Defrost shrimp and cut into thirds. Set aside.
Add tomato, basil and garlic to 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. Simmer until alcohol is cooked off.
Finally add the cut shrimp, simmer 1-2 minutes to cook the shrimp and serve over your favorite plain baked or steamed fish.
Blessed be... and happy cooking!