Best 9 Shrimp With Sherry Tomato Sauce Recipes

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Shrimp with sherry tomato sauce is a classic dish that is both delicious and easy to make. The combination of juicy shrimp, flavorful sherry, and tangy tomatoes creates a dish that is sure to please everyone at the table. This article will provide you with a selection of the very best recipes for shrimp with sherry tomato sauce, each with its own unique flavor profile and cooking technique. Whether you are a novice cook or an experienced chef, you'll be sure to find the perfect recipe to satisfy your taste buds.

Here are our top 9 tried and tested recipes!

SIZZLING SHERRY SHRIMP WITH GARLIC



Sizzling Sherry Shrimp with Garlic image

This recipe is from Spain. Sherry or lemon juice is not always used, but either one adds a nice contrast to the richness of the oil and garlic. You can easily substitute squid or scallops for the shrimp.

Provided by MMZEHER

Categories     World Cuisine Recipes     European     Spanish

Time 15m

Yield 4

Number Of Ingredients 8

¼ cup olive oil
4 cloves garlic, minced
1 teaspoon crushed red pepper flakes
1 teaspoon paprika
1 pound medium shrimp, peeled and deveined
2 tablespoons dry sherry or lemon juice
salt and freshly ground black pepper to taste
2 tablespoons chopped Italian flat leaf parsley

Steps:

  • Heat olive oil, garlic, red pepper flakes, and paprika in a large skillet over medium-high heat. Once the oil is hot and the garlic has turned golden brown, increase heat to high and add the shrimp. Cook until the shrimp turn pink and opaque, about 3 minutes.
  • Deglaze the pan with sherry or lemon juice and season to taste with salt and pepper. Serve garnished with chopped parsley.

Nutrition Facts : Calories 223.2 calories, Carbohydrate 3 g, Cholesterol 172.6 mg, Fat 14.7 g, Fiber 0.5 g, Protein 18.9 g, SaturatedFat 2.2 g, Sodium 284.1 mg, Sugar 0.2 g

SHRIMP WITH SHERRY-TOMATO SAUCE



Shrimp with Sherry-Tomato Sauce image

Categories     Food Processor     Garlic     Olive     Rice     Tomato     Quick & Easy     Dinner     Seafood     Shrimp     Sherry     Gourmet     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 4 servings

Number Of Ingredients 10

1 large onion, quartered
1 (28-ounce) can whole tomatoes in juice
3 tablespoons extra-virgin olive oil
1 1/2 pounds peeled and deveined large shrimp (not cooked)
3/4 teaspoon salt
1/2 teaspoon black pepper
4 garlic cloves
1/3 cup Sherry
3/4 cup pitted green olives (from an 8-ounce jar), chopped if large
Accompaniment: white rice

Steps:

  • Pulse onion in a food processor until finely chopped, then transfer to a bowl. Add tomatoes with juice to processor and pulse until chopped.
  • Heat oil in a 12-inch heavy skillet over high heat until hot but not smoking. Toss shrimp with 1/2 teaspoon salt and 1/4 teaspoon pepper, then add to skillet and sauté, turning over once, until just cooked through, about 3 minutes total. Transfer shrimp to a plate with tongs (do not clean skillet).
  • Force garlic through a garlic press into skillet and cook, stirring, until golden, about 15 seconds. Stir in Sherry, scraping up any brown bits from bottom of skillet, then add onion and remaining 1/4 teaspoon salt and 1/4 teaspoon pepper and cook, stirring occasionally, until all of liquid is evaporated and onion is just tender, 5 to 6 minutes.
  • Add tomatoes and olives and simmer, stirring occasionally, until sauce is slightly thickened, 5 to 7 minutes.
  • Stir in shrimp with any juices accumulated on plate and heat through. Season with salt.

SHRIMP IN SHERRY BUTTER SAUCE



Shrimp in Sherry Butter Sauce image

This recipe is from Gourmet Magazine's May 2003 issue. This recipe is a bit fussy, but well worth the effort for that special dinner party. There are several make ahead steps which minimize the pre-party effort. The shrimp stock can be made the day before and the shrimp can be cooked several hours before service and finished in the sherry sauce at serving time.

Provided by Chef Regina V. Smith

Categories     < 4 Hours

Time 3h

Yield 8 serving(s)

Number Of Ingredients 15

1 tablespoon vegetable oil
3 lbs medium shrimp, in shell (31-35 per lb.)
8 cups water
1 onion, halved
1/2 cup onion, minced
1 carrot, halved
1 bay leaf
2 fresh parsley sprigs
1 fresh thyme sprig
1/2 teaspoon whole black peppercorn
1 1/2 teaspoons salt
1 1/2 tablespoons all-purpose flour
1/2 cup unsalted butter, cut into tablespoon size pieces and softened
1/2 cup sherry wine, medium-dry
2 teaspoons fresh lemon juice

Steps:

  • Heat oil in a 4 to 5 quart heavy pot over moderately high heat until hot but not smoking, then cook the shrimp shells, stirring, for one minute. Add the water, onion halves, carrot, bay leaf, parsley, thyme, peppercorns and salt and simmer, uncovered, 30 minutes.
  • Pour stock through a large sieve lined with a dampened paper towel into a large bowl, discarding solids. (Shrimp stock may be made 1 day ahead to this point.).
  • Return stock to cleaned pot. Add shrimp and cook over high heat ( stock should be hot but not boiling) stirring frequently until shrimp are just about cooked through (2 minutes- no longer). Transfer the shrimp with a slotted spoon to a large shallow baking dish, spreading in 1 layer to cool quickly.
  • Bring stock to a boil and reduce to about 1 1/2 cups. This should take 30 to 40 minutes, then transfer to a bowl and set aside.
  • Stir together flour and 1 1/2 tbsp butter until a paste forms and set aside.
  • Cook minced onion in 1 tablespoons butter in clean pot over moderately low heat, stirring, until the onion is softened, about 3 minutes. Add sherry and boil, until liquid is reduced to about 1/3 cup ( about 2 minutes). Add the shrimp stock and bring to a simmer, then reduce heat to low and whisk in the remaining 5 1/2 tbsp butter until just incorporated. Whisk in flour paste, bit by bit, and simmer sauce, whisking, until slightly thickened, about 2 minutes. Add lemon juice, shrimp and salt and pepper to taste and cook over moderate heat, stirring, until shrimp are just heated through, about 1 minute.

QUICK SAUTEED SHRIMP IN TOMATO GARLIC SAUCE



Quick Sauteed Shrimp in Tomato Garlic Sauce image

Provided by Sunny Anderson

Time 25m

Yield 4 servings

Number Of Ingredients 9

2 tablespoons olive oil
3 scallions, finely chopped
3 cloves garlic, sliced into thin slivers
Salt and freshly ground black pepper
4 Roma tomatoes, seeded and chopped
1/4 cup clam juice
2 tablespoons fresh lemon juice
1/2 teaspoon sugar, optional
16 colossal shrimp, shelled and deveined with tail on (about 1 1/4 pounds)

Steps:

  • In a large saute pan over medium heat, add the olive oil, scallions, garlic, a nice pinch of salt and a few grinds of black pepper. Cook until the greens of the scallions are wilted and darkened with the oil and the garlic is tender and slightly golden, about 4 minutes. Add the tomatoes, season with salt and cook while stirring until the tomatoes are softened, about 2 minutes. Add the clam juice and lemon juice, bring to a light simmer and stir. Taste, and if the tomatoes and lemon juice are too tart, add sugar and stir.
  • Sprinkle the shrimp with salt and pepper and add to the pan. Cook on 1 side until the shrimp begins to turn opaque and curl slightly, 2 to 3 minutes. Then toss and cook until they just begin to turn pink on the other side, 1 to 2 more minutes. (Shrimp cooks fast and there's a thin line between done and overdone; the best rule is to remove the pan from the heat as they begin to reach the finish line. Continue tossing and the heat of the pan will continue to cook them until done.) Serve warm or chilled.

SEAFOOD PASTA WITH SHERRY TOMATO CREAM SAUCE



Seafood Pasta with Sherry Tomato Cream Sauce image

Provided by Rachael Ray : Food Network

Categories     appetizer

Time 15m

Yield 8 first course or party buffet servings, 6 entree servings

Number Of Ingredients 15

Salt
1 1/2 pound penne rigate or bow tie pasta
3 tablespoons extra-virgin olive oil
1/2 pound shiitake mushrooms, stemmed and sliced
2 large shallots, chopped
3 to 4 cloves garlic, finely chopped or grated
A pinch or 2 crushed red pepper flakes
1/2 cup dry sherry
1/2 cup chicken stock or seafood stock
1 (15-ounce) can crushed tomatoes
1 pound shelled, cooked or raw bulk lobster pieces
1 teaspoon lemon zest
Salt and freshly ground black pepper
1/2 cup cream
A handful chopped chives or parsley or both

Steps:

  • In a large saucepan boil water for the pasta. When water begins to boil add salt liberally, let water return to a boil and cook pasta to al dente. Drain.
  • Heat a large skillet over medium heat with olive oil, 3 turns of the pan. Add mushrooms, shallots and garlic, red pepper flakes and saute 5 minutes. Deglaze the pan with sherry, stir in stock and tomatoes and bring to a bubble. If using raw seafood, season with lemon zest, salt, and pepper. Raise the heat a bit then add the seasoned seafood and heat through or cook until just about firm and opaque, a couple of minutes. If using cooked seafood, season the seafood when you add it to skillet with lemon zest, salt and pepper.
  • Stir in heavy cream and toss hot pasta with sauce and chives and/or parsley, adjust seasoning and serve.

EASY SHRIMP AND TOMATOES



Easy Shrimp and Tomatoes image

This is a quick and flavorful one-pan dish blending shrimp, parsley, lemon juice, and tomatoes. Red pepper flakes give this family-friendly weeknight dinner a kick.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes     Shrimp Recipes

Time 25m

Number Of Ingredients 8

1 tablespoon plus 2 teaspoons olive oil
Coarse salt and ground pepper
1/8 teaspoon red-pepper flakes
3 garlic cloves, thinly sliced
2 tablespoons fresh lemon juice
6 plum tomatoes, cored, halved lengthwise, and sliced 1/2 inch thick
1 1/2 pounds medium shrimp, peeled, deveined, and tails removed
2 tablespoons fresh parsley, chopped

Steps:

  • In a large nonstick skillet, heat 1 tablespoon oil over high heat; swirl to coat pan. Season shrimp with salt and ground pepper. Add half the shrimp to the pan; cook until opaque throughout, 3 to 4 minutes. Transfer to a plate; repeat with remaining 2 teaspoons oil and shrimp.
  • Reduce heat to medium; add garlic and red-pepper flakes. Stir in tomatoes; cook until they begin to break down, 4 to 6 minutes. Season with salt.
  • Return shrimp and any accumulated juices to pan. Add parsley and lemon juice; toss to coat. Serve over pasta, rice, or spinach, if desired.

Nutrition Facts : Calories 256 g, Fat 8 g, Protein 35 g

SHERRY'S SCRUMPTIOUS SHRIMP SAUCE FOR PASTA



Sherry's Scrumptious Shrimp Sauce for Pasta image

Where I live everyone has their own version of a local favorite " shrimp sauce." Served over angel hair pasta it can be a very elegant dinner. I have several variations to this basic recipe. You can use crawfish tails instead of shrimp. Also you can use a nice white wine instead of evaporated milk. Sometimes I add mushrooms...you get the idea!

Provided by Sherry from Louisia

Categories     One Dish Meal

Time 25m

Yield 8 serving(s)

Number Of Ingredients 14

2 lbs fresh shrimp, peeled and deveined (2lbs after peeling)
1/2 cup butter
5 1/2 ounces green onions (this is one whole bag)
1 tablespoon minced garlic
8 ounces cream cheese
10 ounces cream of shrimp soup
12 ounces grated parmesan cheese
8 ounces evaporated milk
1/2 teaspoon salt
1 teaspoon pepper
1/2 teaspoon garlic powder
1/4 teaspoon cayenne pepper
1 teaspoon basil
1 teaspoon parsley

Steps:

  • In a skillet on medium -high heat melt the butter. Add the green onion tops and bottoms chopped nicely and the minced garlic. Saute' for about 2 minutes.
  • Add the shrimp that have been cleaned, deveined, and drained. Season with the salt, pepper, basil,parsley, garlic powder, and cayenne pepper. Cover and continue sauteeing on medium heat for 3 or 4 minutes.The shrimp will release a good amount of water. This is good.
  • Remove the lid and reduce the heat to medium. Add the cream cheese in cubes. Add the cream of shrimp soup, grated parmesan and evaporated milk. Stir constantly with a wooden spoon until it appears nice and creamy. If it begins to stick you need to reduce the heat a little.
  • Cover and continue to cook on medium for about 10 minutes. Reduce heat to low and serve. Serve over angel hair pasta.

SHRIMP IN SHERRY BUTTER SAUCE



Shrimp in Sherry Butter Sauce image

Categories     Shellfish     Shrimp     Curry     Sherry     Simmer     Gourmet

Yield Makes 8 main-course servings

Number Of Ingredients 14

1 tablespoon vegetable oil
3 pounds medium shrimp in shell (31 to 35 per pound), rinsed, peeled, and shells reserved
8 cups water
1 onion, halved, plus 1/2 cup minced onion
1 carrot, halved
1 Turkish or 1/2 California bay leaf
2 fresh parsley sprigs
1 fresh thyme sprig
1/2 teaspoon whole black peppercorns
1 1/2 teaspoons salt
1 1/2 tablespoons all-purpose flour
1 stick (1/2 cup) unsalted butter, cut into tablespoon pieces and softened
1/2 cup medium-dry Sherry
2 teaspoons fresh lemon juice, or to taste

Steps:

  • Heat oil in a 4- to 5-quart heavy pot over moderately high heat until hot but not smoking, then cook shrimp shells, stirring, 1 minute. Add water, onion halves, carrot, bay leaf, parsley, thyme, peppercorns, and salt and simmer, uncovered, 30 minutes.
  • Pour stock through a large sieve lined with a dampened paper towel into a large bowl, discarding solids. Return stock to cleaned pot. Add shrimp and cook over high heat (stock will be hot but not boiling), stirring frequently, until just cooked through, about 2 minutes. Transfer shrimp with a slotted spoon to a large shallow baking pan, spreading in 1 layer to cool quickly. Boil stock until reduced to about 1 1/2 cups, 30 to 40 minutes, then transfer to a bowl.
  • Stir together flour and 1 1/2 tablespoons butter until a paste forms, then set aside. Cook minced onion in 1 tablespoon butter in cleaned pot over moderately low heat, stirring, until softened, about 3 minutes. Add Sherry and boil until liquid is reduced to about 1/3 cup, about 2 minutes. Add shrimp stock and bring to a simmer, then reduce heat to low and whisk in remaining 5 1/2 tablespoons butter until just incorporated. Whisk in flour paste, bit by bit, and simmer sauce, whisking, until slightly thickened, about 2 minutes. Add lemon juice, shrimp, and salt and pepper to taste and cook over moderate heat, stirring, until shrimp are just heated through, about 1 minute.

TOMATO & BASIL SHRIMP IN GARLIC BUTTER SAUCE



Tomato & Basil Shrimp in Garlic Butter Sauce image

A simple, elegant shrimp dish with fresh basil and tomato featuring a flavorful garlic butter sauce served over delicate angel hair pasta.

Provided by Anonymous

Categories     Trusted Brands: Recipes and Tips     Saute Express® Saute Starter

Time 20m

Yield 2

Number Of Ingredients 8

¼ pound angel hair pasta
½ cup LAND O LAKES® Butter, divided
½ pound uncooked medium shrimp, peeled and deveined
5 cloves garlic, minced
2 tablespoons extra-virgin olive oil
1 tomato, diced
3 tablespoons coarsely chopped fresh basil, plus more for garnish
Salt and black pepper to taste

Steps:

  • Bring a large pot of lightly salted water to a boil. Cook angel hair in the boiling water, stirring occasionally until tender yet firm to the bite, 4 to 5 minutes. Drain; keep warm.
  • Melt 2 tablespoons butter in skillet over medium heat. Add shrimp; cook and stir occasionally until shrimp are opaque and cooked through, 3 to 4 minutes. Transfer to a warm plate with a slotted spoon.
  • Cook garlic in skillet, stirring constantly for 1 minute. Add remaining butter, extra virgin olive oil, tomato and basil. Stir in shrimp.
  • Serve over cooked pasta and garnish with additional chopped fresh basil

Nutrition Facts : Calories 799.3 calories, Carbohydrate 36.1 g, Cholesterol 296.8 mg, Fat 62.2 g, Fiber 3 g, Protein 26.1 g, SaturatedFat 30.8 g, Sodium 864.1 mg, Sugar 2.7 g

Tips:

  • To save time, use pre-cooked shrimp. If using raw shrimp, cook them in a skillet over medium heat for 2-3 minutes per side, or until they are pink and opaque.
  • For a richer flavor, use dry sherry instead of sweet sherry.
  • If you don't have tomato paste, you can use tomato sauce instead. Just reduce the amount of liquid in the recipe by half.
  • Serve the shrimp with your favorite pasta, rice, or vegetable. Some good options include spaghetti, linguine, fettuccine, brown rice, or steamed broccoli.

Conclusion:

This shrimp with sherry tomato sauce is a quick and easy weeknight meal that is sure to please the whole family. The sauce is flavorful and rich, and the shrimp are cooked to perfection. This dish is also versatile and can be served with a variety of sides. Next time you're looking for a quick and easy seafood dish, give this shrimp with sherry tomato sauce a try. You won't be disappointed!

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