Bay Shrimp and Cream Sauce

Heat sherry in a skillet over medium-high heat. Cook and stir shallot and garlic in hot sherry until softened 2 to 3 minutes. Stir heavy cream into the sherry mixture; bring to a boil reduce heat to low and cook liquid at a simmer until it begins to thicken about 5 minutes.

Stir tomatoes and shrimp into the liquid in the skillet; bring to a simmer until the tomatoes have softened and the liquid thickens 5 to 10 minutes. Season with salt and pepper.