Shrimp in Sherry

INGREDIENTS
2    pounds medium shrimp, uncooked
2    tablespoons olive oil
¼   cup finely chopped onion
2    cloves garlic, minced
¼   cup dry Sherry wine
1    tablespoons tomato paste
½   teaspoon dried thyme
2    tablespoons cream or half-and-half
      chopped flat leaf parsley for garnish

METHOD

Peel the shrimp leaving the tails intact. In a large skillet, heat the olive oil over medium heat and add the o nion and garlic. Cook for 4 to 5 minutes until tender and add the shrimp. Stir-fry for a few minutes and add the sherry, tomato paste, thyme and cream. Stir to mix the ingredients and then cook, stirring occasionally, until the shrimp are pink. Divide evenly to serving plates and add some of the pan juices to each. Garnish and serve.

Adapted from a recipe in Spain Gourmet Tour magazine