Sherry Cream Sauce

A good sauce for shrimp, scallops, lobster, or any other mild white fish (baked halibut, haddock, snapper, etc.)

Ingredients

2	tablespoons unsalted butter
1	small clove garlic
1	tablespoon finely chopped shallot or onion
1	teaspoon clam base, or shrimp or lobster base
1	cup heavy cream
2	tablespoons sherry or dry white wine
	Dash kosher salt
	Dash freshly ground black pepper
	Dash paprika, optional
	Dash Creole or Cajun seasoning. optional
	Pinch ground nutmeg, optional

Directions

1. Gather the ingredients.
2. Melt the butter in a small saucepan over medium-low heat.
3. Press the garlic or smash it with the side of a knife and mince it very finely.
4. Add minced garlic to butter. Add onion and clam base. Saute for about 1 minute.
5. Add 1 cup heavy cream and sherry; bring to a simmer.
6. Reduce heat and simmer for 5 to 8 minutes to reduce the sauce by about ¼ to ⅓.
7. Taste and add salt and pepper, along with any other seasonings you might like.
8. For extra color and flavor, add a dash of paprika, Cajun seasoning, or nutmed to the sauce.

Source

https://www.thespruceeats.com/easy-sherry-cream-sauce-3060541