|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 14g||17%|
|Saturated Fat 9g||43%|
|Total Carbohydrate 1g||1%|
|Dietary Fiber 0g||0%|
|Total Sugars 1g|
|Vitamin C 1mg||3%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This is an excellent cream sauce to use with shrimp, scallops, lobster, or fish. The sauce is made with a touch of sherry—just enough to brighten the flavor of the fish or shellfish. Quick to make, this sherry cream sauce will be a popular addition to your repertoire. Spoon some sauce over baked halibut, haddock, snapper, or any other mild white fish or seafood.
A dash of Creole seasoning or freshly grated nutmeg is optional and can add extra flavor and color to the sauce.
2 tablespoons unsalted butter
1 small clove garlic
1 tablespoon finely chopped shallot, or onion
1 teaspoon clam base, or shrimp or lobster base
1 cup heavy whipping cream
1 dash kosher salt
1 dash freshly ground black pepper
1 dash paprika, optional
1 dash Creole or Cajun seasoning, optional
1 pinch ground nutmeg, optional
Gather the ingredients.
Melt the butter in a small saucepan over medium-low heat.
Press the garlic or smash it with the side of a knife and then mince it very finely.
Add minced garlic to butter. Add onion and clam base. Sauté for about 1 minute.
Add 1 heavy whipping cream and sherry; bring to a simmer.
Reduce heat and simmer for 5 to 8 minutes to reduce the sauce by about 1/4 to 1/3.
Taste and add salt and pepper, along with other seasonings you might like.
For extra color and flavor, add a dash of paprika, Cajun seasoning, or nutmeg to the sauce.
- The seafood base adds flavor, but you may omit it or use a seafood bouillon or chicken base if necessary.
- Serve baked or grilled seafood or fish fillets with rice or pasta and drizzle with a few tablespoons of sauce.
- Enjoy it with pasta dishes, such as ravioli, lasagna, or penne.