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Shrimp in a Creamy Tomato Sauce


3 tablespoons Sal & Judy's olive oil
1 pound Rouses wild caught Louisiana shrimp
4 large garlic cloves minced
1/4 teaspoon dried oregano
1/2 cup sweet sherry
1 - 14 ounce can San Marzano tomatoes
3/4 cup heavy cream
1/2 teaspoon fresh lemon juice
1/2 teaspoon kosher or sea salt
1/4 teaspoon cracked black pepper
1/4 teaspoon crushed red pepper flakes


Heat oil in a medium heavy skillet over medium-high heat until it starts to simmer, then cook shrimp and garlic with oregano, salt, black and red pepper stirring until shrimp are starting to turn pink, about 2 minutes. Stir in sherry and tomatoes, Add cream and simmer until sauce has thickened slightly, about 1 minute. Stir in lemon juice. Cook about 5 minutes on very low heat. Serve over Rouses French bread or pasta.

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