I changed it to fit my candida diet so I eliminated the wine and bread crumbs and added lemon as the other chef recommended. This was delicious!!!!!
I too took the other chefs' recommendation of replacing the sherry with lemon juice, but otherwise followed the instructions exactly. Wasn't a hit with the family. Something about the taste was just a little off. We ended up using the left-over shrimp in a different dish the next day.
I had high hopes for trying this recipe. I followed all the steps and ingredients exactly but the sherry killed it. I even added less than called for just a tad and it seemed the shrimp soaked up the sherry flavor. Sorry.
I used regular Sherry, not that cheap stuff you get known as cooking Sherry. That stuff is nasty... Anyway, this was really good. I cut the recipe in half and then put in individual little casserole dishes for 3 of us. I did squirt lemon on top before cooking and just before serving for more flavor, and sprinkled on a little more salt at serving time. My guests loved it and so did I!
Since you kindly allowed me to use Icelandic baby shrimp for this & they were pre-cooked, it took only minutes to prepare this in the individual gratin dishes I used. I think you are right that sherry wine was an automatic part of recipes in those decades & I am not sure it adds much here except moisture. We liked this a lot & see versatile use as a luncheon entree + a starter or main-dish for dinner. I will make this again & prob replace the wine w/more butter + lemon juice to add a bit of flavor zing. Thx for sharing your recipe w/us.