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)
Total:
Recipe from Cooking Light

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Recipe Time

Hands On: 25 Minutes
Total: 25 Minutes

Nutritional Information

Amount per serving
  • Calories: 379
  • Fat: 14g
  • Saturated fat: 4.9g
  • Monounsaturated fat: 5.6g
  • Polyunsaturated fat: 2g
  • Protein: 35.5g
  • Carbohydrate: 6.8g
  • Fiber: 0.6g
  • Cholesterol: 274mg
  • Iron: 4.6mg
  • Sodium: 589mg
  • Calcium: 104mg

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. 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.
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