Shrimp Pan Roast

A creamy, slightly spicy sauce mixed with aromatic vegetables that delicately coats shrimp. Serve over rice or in a bowl by itself with crusty bread.


6 - 8


1 Large onion (white) 4 Garlic cloves 2 Stalks celery 1 Large or 2 small carrots 1 Large red bell pepper 1 lb. of de-veined shrimp (size to taste) ½ pint of heavy whipping cream ½ cup dry sherry 1 bottle of chili sauce (about 8 oz) 2 Tbs. olive oil ¼ teaspoon. Salt ½ teaspoon. Pepper 1 teaspoon. Thyme ¼ teaspoon Red pepper flakes Pinch of saffron Parsley

Nutritional information

No nutrition information available


Chop onion, celery, carrot, garlic to fine mince. Sauté with olive oil in a deep frying pan until translucent - about 10 minutes. Add shrimp (either whole or chopped if preferred). Stir in sherry and chili sauce. Add seasonings (salt, pepper, thyme, and red pepper flakes) to taste. Cover for approximately 3 to 4 minutes or until shrimp are opaque. Remove lid and add cream and a pinch of saffron. Simmer for another 4 to 5 minutes as cream thickens. Sprinkle with chopped parsley and serve hot over steamed rice or in a bowl with crusty French bread.