Trim the fillets, lay them in a frying pan and cover them with the cream and sherry. Season with salt and pepper and cook about 5 minutes on top of the stove. Remove and arrange in a shallow buttered baking pan. Add the drained shrimp and bake in a hot oven (400 degrees F) until the cream and sherry are thick. Add the breadcrumbs and place the dish under the broiler until the sauce bubbles and browns a little. Remove from stove and serve garnished with white grapes cooked in a little butter.
We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.