Crevettes au Xérès ~ Prawns in sherry

Ingredients :

• 60g butter
• 1 clove garlic, crushed
• 1 small onion, finely chopped
• salt and pepper
• ¾ cup medium dry sherry
• 1¼ cups cream
• 750g cooked shelled prawns
  To garnish :
• chopped parsley
• 1 cooked unshelled prawn, optional

  Preparation and Cooking Instructions

1. Melt the butter in a frying pan, add the garlic and onion and fry until softened but not browned. Season with salt and pepper to taste.
2. Pour in sherry. Bring to boil and boil until most of the liquid has evaporated. Add the cream and simmer until thickened. Check the seasoning and stir in the prawns.
3. Pile the mixture into a serving dish, sprinkle with parsley and garnish with a whole prawn if using. Serve immediately.