- 500g Regal Crevettes, defrosted
- ½ Onion, chopped
- 1 clove Garlic, chopped
- 5 tbsps Sherry
- 2 tbsps Tomato Paste
- 2 tbsps Double Cream
- Olive Oil
- Chopped Thyme and Parsley
- Salt & Pepper
1.Peel the crevettes leaving the tails intact.
2. In a large saucepan, heat the olive oil and sauté the onion and garlic until translucent.
3.Add the crevettes, cream, tomato paste, sherry, chopped thyme and season. Warm through.
4.Serve on rice or fresh salad leaves garnished with parsley.