Tested till perfect Rosemary Shrimp in Sherry
Photo: Rosemary Shrimp in Sherry Photography by Hasnain Dattu

Rosemary Shrimp in Sherry

Shrimp scented with rosemary and sherry are simply irresistible. They're also ready in a flash.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: October 2005

  • rating starrating starrating starrating starrating star
  • Portion size 4


  • 2 tbsp 2tbspextra-virgin olive oil
  • 2 2cloves garlic, minced
  • 1 lb 1lbcolossal shrimp, peeled and deveined (tails intact) 12 to 15 size
  • 1 tbsp 1tbspfresh rosemary leaffresh rosemary leaves
  • 1/4 cup 1/4cupdry sherry
  • 1/4 tsp 1/4tspeach salt and pepper
  • 1/4 tsp 1/4tsphot pepper sauce
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In large skillet, heat oil over medium-high heat; saut?arlic until light golden and fragrant, about 10 seconds.

Add shrimp and rosemary; saut?ust until shrimp are pink, about 1 minute. Add sherry, salt, pepper and hot pepper sauce; saut?ntil liquid is reduced by half, about 3 minutes.

Additional information :

You can replace the sherry with 3 tbsp (50 mL) sodium-reduced chicken stock mixed with 1 tbsp (15 mL) sherry vinegar.

Nutritional Information Per serving: about

cal 168 pro 17g total fat 8g sat. fat 1g
carb 2g fibre 0 chol 129mg sodium 417mg

% RDI:

calcium 5 iron 16 vit A 4 vit C 3
folate 3
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