WEEKDAYS 1e|12c|p

Shrimp with Sherry Cream Sauce

Clinton Kelly
Servings: 4
1 to 2 hr

A tasty dish from Clinton Kelly!

  • Ingredients
  • step-by-step directions
For Sherry Cream Sauce:
  • 1 stick unsalted butter (divided)
  • 1/4 cup flour
  • 1/8 tablespoon cayenne pepper
  • 1 1/2 cups chicken stock
  • 1 cup heavy cream
  • 2 tablespoons Dijon mustard
  • 2 shallots (peeled, finely diced)
  • 1 pound cremini mushrooms (thinly sliced)
  • 1/4 cup sherry
  • 1 teaspoon thyme leaves
  • 1 tablespoon tarragon leaves (finely chopped)
  • Kosher salt and freshly ground pepper (to taste)
For the Shrimp:
  • 1 1/2 pounds shrimp (peeled, de-veined, tails removed)
  • For the Breadcrumbs:
  • 1 cup panko bread crumbs
  • 1/4 cup flat-leaf parsley
  • 1 cup Gruyere cheese (grated)
  • 3 tablespoons olive oil
  • Kosher salt and freshly ground black pepper (to taste)
For Salad:
  • 2 lemons (one zested and juiced, one cut into wedges)
  • 1 tablespoon honey
  • 1 teaspoon Dijon mustard
  • 1/4 cup olive oil
  • 1 5- ounce box baby mixed greens
  • Kosher salt and freshly ground pepper (to taste)
  • For the Sherry Cream Sauce: Preheat oven to 400ºF.
  • In a medium sauce pan over medium heat, melt 4 tablespoons of butter. Once the butter is melted, add the flour and cook for about 4 minutes, whisking constantly.
  • Add the cayenne pepper, stock and cream and continue to whisk until the mixture is smooth and has thickened, about 5-7 minutes. Bring the sauce just to a simmer, then lower to medium low and cook for 10 minutes, stirring occasionally. Remove from heat, whisk in the mustard and set aside.
  • In a large saute pan over medium heat, add 3 tablespoons of butter and shallots. Cook until shallots are tender, about 5 minutes, add the mushrooms and season with Kosher salt and freshly ground black pepper. Cook the mushrooms until they have released their liquid and are just starting to brown, about 10 minutes. Add the sherry, thyme and tarragon to the pan, and cook until the alcohol has reduced by 90%, about 5-7 minutes.
  • Stir the mushroom mixture into the cream sauce and set aside.
  • For the Shrimp: Use the remaining 1 tablespoon butter to grease four 1 1/2 cup gratin dishes and place dishes on a sheet tray. Divide the shrimp evenly among the gratin dishes and top with equal amounts of the mushroom cream sauce. Sprinkle the bread crumb cheese mixture on top of the shrimp and mushroom sauce and place the sheet tray in the oven for approximately 12-15 minutes, or until the tops are lightly browned and bubbling and the shrimp are cooked through. Allow to cool for 5 minutes before serving.
  • For the Breadcrumbs: In a large bowl, combine the panko bread crumbs, parsley, gruyere, and olive oil. Season with Kosher salt and freshly ground black pepper and stir all the ingredients to combine. Set aside.
  • For the Salad: In a medium bowl, whisk the lemon zest and juice, Dijon mustard, and honey. Slowly add the oil until fully incorporated. Season the vinaigrette with Kosher salt and freshly ground black pepper.
  • In a large bowl, add the baby mixed greens. Pour the vinaigrette around the edge of the large bowl of greens, toss lightly coat the greens with vinaigrette. Season with Kosher salt and freshly ground black pepper to taste. Serve salad along side the shrimp gratin.
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