Sautéed Shrimp with Sherry and Chiles

Photo: Marcus Nilsson; Styling: Philippa Brathwaite
The sweet hint of sherry and the spice of poblanos are a foil to the richness of the shrimp. A number of styles of sherry can be used for this dish. Barton Seaver prefers Dry Sack, but any oloroso or amontillado would work equally well. Serve over herbed rice.

Yield:

4 servings (serving size: 1 1/2 cups)

Recipe from

Recipe Time

Hands-on: 25 Minutes
Total: 25 Minutes

Nutritional Information

Calories 379
Fat 14 g
Satfat 4.9 g
Monofat 5.6 g
Polyfat 2 g
Protein 35.5 g
Carbohydrate 6.8 g
Fiber 0.6 g
Cholesterol 274 mg
Iron 4.6 mg
Sodium 589 mg
Calcium 104 mg

Ingredients

1 1/2 tablespoons extra-virgin olive oil
1 cup chopped poblano chile (about 1 large)
1/2 teaspoon salt
4 garlic cloves, thinly sliced
1 large shallot, thinly sliced
1 1/2 pounds large shrimp, peeled and deveined
2 teaspoons paprika
1 cup sherry
1/4 cup fresh orange juice
2 tablespoons butter
1 tablespoon chopped fresh oregano
1/4 teaspoon crushed red pepper

Preparation

1. Heat a large nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Add poblano chile and next 3 ingredients (through shallot); sauté for 30 seconds, stirring frequently. Add shrimp and paprika; sauté for 4 minutes or until shrimp are done, stirring frequently. Remove shrimp mixture from pan. Add sherry and orange juice to pan. Boil, and simmer 3 minutes or until slightly thick. Stir in butter, oregano, and red pepper. Return shrimp to pan; cook 2 minutes or until thoroughly heated.

Note:

Barton Seaver,

May 2011