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Sherry Pepper Shrimp

Yield 8 appetizer servings.

Ingredients

  • 48 unpeeled large fresh shrimp (2 pounds)
  • 2/3 cup plus 1 tablespoon dry sherry, divided
  • 2 teaspoons crushed red pepper
  • 1 teaspoon fennel seeds, crushed
  • 3 cloves garlic, crushed
  • 2 1/2 cups finely chopped sweet red pepper
  • 1 (14 1/2-ounce) can no-salt-added whole tomatoes, drained and chopped
  • 1/4 cup minced shallots
  • 1 teaspoon Hungarian paprika
  • 2 teaspoons hot sauce
  • 1 teaspoon lemon juice
  • 2 1/2 tablespoons capers, drained
  • 1/4 cup reduced-calorie mayonnaise
  • Vegetable cooking spray

Nutrition Information

  • calories 114
  • caloriesfromfat 24 %
  • fat 3.1 g
  • satfat 0.3 g
  • monofat 0.0 g
  • polyfat 0.0 g
  • protein 13.1 g
  • carbohydrate 6.9 g
  • fiber 0.0 g
  • cholesterol 113 mg
  • iron 0.0 mg
  • sodium 424 mg
  • calcium 0.0 mg

How to Make It

  1. Peel and devein shrimp, leaving tails intact; place shrimp in a shallow dish. Combine 1/3 cup sherry, crushed red pepper, fennel, and garlic; pour over shrimp. Cover; marinate in refrigerator 4 hours.

  2. Combine sweet red pepper, tomato, shallots, and 1/3 cup sherry in a saucepan. Bring to a boil; cover, reduce heat, and simmer 15 minutes. Uncover and cook over high heat 10 minutes or until liquid evaporates, stirring frequently. Cool completely. Transfer mixture to container of an electric blender; add paprika, hot sauce, and lemon juice. Cover and process 2 minutes or until smooth. Transfer to a bowl; stir in capers. Combine mayonnaise and remaining 1 tablespoon sherry; stir well.

  3. Remove shrimp from marinade; discard marinade. Thread shrimp onto 8 (12-inch) metal skewers. Coat grill rack with cooking spray, and place on grill over medium-hot coals (350° to 400°). Place kabobs on rack; grill, uncovered, 4 to 5 minutes on each side or until shrimp turn pink.

  4. Spoon 1/4 cup pepper puree into each dish. Drizzle mayonnaise mixture over puree. Arrange 6 shrimp in each dish.

Light and Luscious