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Sautéed Shrimp with Sherry and Chiles

Photo: Marcus Nilsson; Styling: Philippa Brathwaite
Hands-on time 25 mins
Total time 25 mins
Yield 4 servings (serving size: 1 1/2 cups)
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.


  • 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

Nutrition 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

How to Make It

  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.