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Photo: Marcus Nilsson; Styling: Philippa Brathwaite Photo by: Photo: Marcus Nilsson; Styling: Philippa Brathwaite

Sautéed Shrimp with Sherry and Chiles

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.

Cooking Light MAY 2011

  • Yield: 4 servings (serving size: 1 1/2 cups)
  • Hands-on:25 Minutes
  • Total:25 Minutes

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.

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
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Sautéed Shrimp with Sherry and Chiles recipe

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