Shrimp in sherry sauce

Matthew Fort pays homage to the Galloping Gourmet chef Graham Kerr with his dish of prawns in a creamy egg sherry sauce
By Matthew Fort
Shrimp in sherry sauce
  • Rating:
  • Serves: 4
  • Cook Time: 20 minutes
  • Prep Time: 15 minutes
  • Effort: easy


  • 16 raw jumbo prawns
  • 7 tbsp butter
  • 125 ml medium sherry
  • 3 egg yolks
  • 250 ml double cream

To serve

  • cooked basmati rice
  • cayenne pepper, to taste
  • chopped parsley, to taste
  • 4 lemon wedges
  • 4 glasses white wine


1. Season the prawns well with salt and ground white pepper, to taste.

2. Heat the butter in a pan and toss the prawns in the butter over a medium heat until well coated.

3. Add the sherry, turn the heat up to and boil rapidly until the volume of liquid has reduced by a third.

4. Remove the pan from the heat and add the egg yolks and cream, stirring continuously. Return to a gentle heat and cook until thickened.

5. To serve, divide the prawns and sauce among four small plates of cooked rice, dust with cayenne pepper and sprinkle over chopped parsley, to taste. Serve with lemon wedges and a glass of chilled white wine.

Rate This Recipe