Rating: 3.5 stars
7 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 1

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.

Barton Seaver
Recipe by Cooking Light May 2011

Gallery

Credit: Marcus Nilsson; Styling: Philippa Brathwaite

Recipe Summary

hands-on:
25 mins
total:
25 mins
Yield:
4 servings (serving size: 1 1/2 cups)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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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Nutrition Facts

379 calories; fat 14g; saturated fat 4.9g; mono fat 5.6g; poly fat 2g; protein 35.5g; carbohydrates 6.8g; fiber 0.6g; cholesterol 274mg; iron 4.6mg; sodium 589mg; calcium 104mg.
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