Disclaimer: I am not a doctor, nutritionist or professional chef. I do not provide nutritional breakdowns or carb counts with my recipes. Google is a great source for that if needed. Blessed be... and happy cooking!

Tuesday, May 14, 2024

Chef Michael's Shrimp Sauce

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!