Tuesday, November 4, 2008

Creamy Garlic Shrimp Open Faced Sandwich

Did you ever have a night were nothing sounds good? Yup- that was tonight for me. I have the ingredients at home to make about 8 meals and not one of them sounded appealing. I decided to just pick something and I went with this recipe for creamy garlic shrimp. I loved the idea of serving it on garlic toasts and decided to make it as open faced sandwiches. I kept the recipe exactly the same except I thickened the sauce to make it more sandwichy (I know that's not a word.... hush!) Unfortunately I made it TOO thick and it was the consistency of ranch salad dressing (oops!) but it still tasted good. John really liked it which is a plus in my book!

1 tbsp butter
1 large clove garlic, minced
1pounds raw jumbo shrimps, shelled and deveined-about 7 for each of us
1 tablespoon dry sherry or white wine
1/2 cup light cream
salt and pepper to taste-I left out the salt as the butter and shrimp are already salty
chopped parsley
Texas toast (I used the light kind)

In skillet, heat butter; cook garlic over medium-low heat until soft. Add shrimp and cook until they turn pink. Add sherry and simmer for another minute. Add cream and salt and pepper to taste. Simmer until a thick glaze forms. Garnish with chopped parsley, if desired. Serve over rice, noodles, or Texas toast (I chose light Texas toast).


  1. This dish was good. Texas toast is awesome.

  2. Yum. I'm a sucker for good shrimp... and shrimp on a sammich sounds amazing.