Bay Shrimp and Cream Sauce

Ingredients

• 1/2 cup dry sherry
• 2 tablespoons diced shallot
• 2 tablespoons minced fresh garlic
• 1 1/3 cups heavy whipping cream
• 1 cup diced tomatoes
• 1 cup peeled and deveined bay shrimp
• Salt and ground black pepper to taste

Directions

Heat sherry in a skillet over medium-high heat. Cook and stir shallot and garlic in hot sherry until softened, 2 to 3 minutes. Stir heavy cream into the sherry mixture; bring to a boil, reduce heat to low, and cook liquid at a simmer until it begins to thicken, about 5 minutes.

Stir tomatoes and shrimp into the liquid in the skillet; bring to a simmer until the tomatoes have softened and the liquid thickens, 5 to 10 minutes. Season with salt and pepper.