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
How to Make It
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.
This is one of the best shrimp recipes I've made. I think the overall taste was fantastic, the combination of all the flavors was sublime and I made just as written (maybe slightly less than a cup of the chilies). I served with brown rice and salad. Big hit and everyone asked me to make it again!
Excellent! All the different flavors melded together so well. I do agree that if you like your food spicy to use a jalapeño pepper. The poblano added a slight "kick" but the flavor would probably be better enhanced with more spice. You really have to watch your orange juice mixture in the pan to ensure enought liquid cooks off to obtain a nice thickness in the sauce. I might actually try the recipe next time with smaller shrimp. So good!!
I just made this dish again last night (with the original few modifications) and it was definitely agreed that it while it's not a bad recipe, it's not something that we would make again. It cooks up quickly, and has some good flavor. I served with basic roasted asparagus and the shrimp mixture over 1/2 cup cooked wild rice. It all goes well together, but something is just "off" with the flavor - the spice makes you think asian, but the butter in the sauce with the sherry makes you think more Italian. I'm not sure what it's supposed to be really, but it's not a good "fusion" dish either. I will say it barely was enough to feed 2 adults (no leftovers), so don't count on this recipe as written feeding 4 comfortably. After making again the second time with just "okay" results - this is not a keeper for us. Again, not a bad recipe, but not one that's memorable either.
Something was just missing here for me. I followed the recipe exactly, but the flavor was lacking. The only thing I can think of was maybe the shrimp needed to be dried off completely so they would sear better, but I'm unsure this would have entirely fixed the problem. My husband "fixed" it by dumping loads of sriacha hot sauce on it. I probably won't attempt to make this dish again.
This was just okay. If you like things spicy, using the poblano will not be spicy enough for you. If I were to make this again, I would use a jalepeno pepper. I used less orange juice and it still had too much of an orange juice flavor. Maybe I would try lemon as a substitute. It makes a lot of sauce, so I would serve it over orzo or with bread. I would consider making again with the above changes.
I used 2 lbs. of shrimp, 2 t. dried oregano, and 1/2 t. crushed red pepper plus more sprinkled on top of each serving. The sauce didn't thicken much for me; we definitely needed to serve it on rice to soak up the excess liquid. We liked it, but there are other CL shrimp recipes we like better.
Outstanding--and easy, too! I made this for my husband tonight, and we both loved it! I made some minor changes: dried oregano (I didn't have fresh on hand), a combination of smoked and regular paprika, and some chicken broth added to the sherry/orange sauce, to provide a little more "gravy" for the herbed rice served with the shrimp. This was so good that I'll make for company next time.
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