SIZZLING SHERRY SHRIMP WITH GARLIC
This recipe is from Spain. Sherry or lemon juice is not always used, but either one adds a nice contrast to the richness of the oil and garlic. You can easily substitute squid or scallops for the shrimp.
Provided by MMZEHER
Categories World Cuisine Recipes European Spanish
Time 15m
Yield 4
Number Of Ingredients 8
Steps:
- Heat olive oil, garlic, red pepper flakes, and paprika in a large skillet over medium-high heat. Once the oil is hot and the garlic has turned golden brown, increase heat to high and add the shrimp. Cook until the shrimp turn pink and opaque, about 3 minutes.
- Deglaze the pan with sherry or lemon juice and season to taste with salt and pepper. Serve garnished with chopped parsley.
Nutrition Facts : Calories 223.2 calories, Carbohydrate 3 g, Cholesterol 172.6 mg, Fat 14.7 g, Fiber 0.5 g, Protein 18.9 g, SaturatedFat 2.2 g, Sodium 284.1 mg, Sugar 0.2 g
SHRIMP IN SHERRY BUTTER SAUCE
This recipe is from Gourmet Magazine's May 2003 issue. This recipe is a bit fussy, but well worth the effort for that special dinner party. There are several make ahead steps which minimize the pre-party effort. The shrimp stock can be made the day before and the shrimp can be cooked several hours before service and finished in the sherry sauce at serving time.
Provided by Chef Regina V. Smith
Categories < 4 Hours
Time 3h
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- Heat oil in a 4 to 5 quart heavy pot over moderately high heat until hot but not smoking, then cook the shrimp shells, stirring, for one minute. Add the water, onion halves, carrot, bay leaf, parsley, thyme, peppercorns and salt and simmer, uncovered, 30 minutes.
- Pour stock through a large sieve lined with a dampened paper towel into a large bowl, discarding solids. (Shrimp stock may be made 1 day ahead to this point.).
- Return stock to cleaned pot. Add shrimp and cook over high heat ( stock should be hot but not boiling) stirring frequently until shrimp are just about cooked through (2 minutes- no longer). Transfer the shrimp with a slotted spoon to a large shallow baking dish, spreading in 1 layer to cool quickly.
- Bring stock to a boil and reduce to about 1 1/2 cups. This should take 30 to 40 minutes, then transfer to a bowl and set aside.
- Stir together flour and 1 1/2 tbsp butter until a paste forms and set aside.
- Cook minced onion in 1 tablespoons butter in clean pot over moderately low heat, stirring, until the onion is softened, about 3 minutes. Add sherry and boil, until liquid is reduced to about 1/3 cup ( about 2 minutes). Add the shrimp stock and bring to a simmer, then reduce heat to low and whisk in the remaining 5 1/2 tbsp butter until just incorporated. Whisk in flour paste, bit by bit, and simmer sauce, whisking, until slightly thickened, about 2 minutes. Add lemon juice, shrimp and salt and pepper to taste and cook over moderate heat, stirring, until shrimp are just heated through, about 1 minute.
SIXTH ENGINE'S GRILLED SHRIMP WITH TASSO HAM, BLACK EYED PEAS, AND SHERRY BUTTER SAUCE
Provided by Food Network
Categories main-dish
Time P7DT4h40m
Yield 4 servings
Number Of Ingredients 29
Steps:
- For the tasso spice: Mix together the Espelette, basil, white pepper, anise, black pepper and mustard powder. Store in an airtight container in a dry place for up to 6 months.
- For the dry cure: Mix together the salt, dextrose and pink salt. Store in an airtight container in a dry place for up to 6 months.
- For the tasso ham: Coat the pork loin in the dry cure. Place in a nonreactive container and let cure in the refrigerator for 1 week. Preheat a smoker to 225 degrees F. Remove the pork, rinse off the cure with cold water and pat dry. Coat the pork in tasso spice, and then smoke until the internal temperature reaches 165 degrees F, 3 hours. Let cool.
- For the black-eyed peas: Cover the black-eyed peas with cold water and soak in the refrigerator for 24 hours. Discard the soaking water and place the peas into a pot with the ham hock and large pinch of salt. Bring to a boil, and then reduce to a simmer. Cook until the peas are tender.
- Strain and discard the cooking liquid from the peas and set aside. Shred the meat from the ham hock bone and add to a large saucepan with 2 cups of diced tasso ham. Brown the meats evenly, and then add the celery, onions and peppers and cook until translucent. Add the garlic and cook for 1 minute. Stir in the black-eyed peas and turn off the heat.
- Transfer 2 cups of the black-eyed peas and the stock to a blender and puree until smooth. Add back to the saucepan and return over low heat. Stir in the butter, salt and black pepper. If the mixture is slightly dry, add a little water to reach desired consistency. Let the peas warm through.
- Preheat a grill to high heat.
- Combine the sherry and Worcestershire in a pot and simmer until reduced by two-thirds. Remove from the heat and whisk in the butter, hot sauce and some salt and black pepper.
- Keep the sauce in a warm place but do not return to high heat.
- Toss the shrimp with olive oil, salt and black pepper, and then grill until cooked through. Stir the spinach into the black-eyed peas and warm through. Add more butter, salt and black pepper to taste.
- Ladle the black-eyed peas into the center of 4 serving bowls and top with the grilled shrimp. Spoon some sauce over the shrimp and around the peas. Garnish with the green onions.
- Reserve any remaining tasso ham for another recipe.
SHERRY'S SCRUMPTIOUS SHRIMP SAUCE FOR PASTA
Where I live everyone has their own version of a local favorite " shrimp sauce." Served over angel hair pasta it can be a very elegant dinner. I have several variations to this basic recipe. You can use crawfish tails instead of shrimp. Also you can use a nice white wine instead of evaporated milk. Sometimes I add mushrooms...you get the idea!
Provided by Sherry from Louisia
Categories One Dish Meal
Time 25m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- In a skillet on medium -high heat melt the butter. Add the green onion tops and bottoms chopped nicely and the minced garlic. Saute' for about 2 minutes.
- Add the shrimp that have been cleaned, deveined, and drained. Season with the salt, pepper, basil,parsley, garlic powder, and cayenne pepper. Cover and continue sauteeing on medium heat for 3 or 4 minutes.The shrimp will release a good amount of water. This is good.
- Remove the lid and reduce the heat to medium. Add the cream cheese in cubes. Add the cream of shrimp soup, grated parmesan and evaporated milk. Stir constantly with a wooden spoon until it appears nice and creamy. If it begins to stick you need to reduce the heat a little.
- Cover and continue to cook on medium for about 10 minutes. Reduce heat to low and serve. Serve over angel hair pasta.
SHRIMP IN GINGER BUTTER SAUCE
A completely delightful dish for two or a really smart appetizer! Ginger and cilantro liven this French classic fusing it with a Southwest Asian flare. Discovered in Gourmet Magazine, 9/08. Thank you to Vicki in Kansas Brown for the garlic suggestion.
Provided by Mamas Kitchen Hope
Categories Asian
Time 15m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Heat butter over medium high heat in a heavy skillet until foam subsides, then saute ginger and garlic for about 30 seconds.
- Pat shrimp dry and season with salt. Add to ginger and saute 2 minutes.
- Add sherry and saute 1-2 minutes more or until shrimp are just cooked through.
- Remove from heat and stir in cilantro. Season with additional salt and pepper if desired and serve.
SHRIMP WITH SHERRY-TOMATO SAUCE
Categories Food Processor Garlic Olive Rice Tomato Quick & Easy Dinner Seafood Shrimp Sherry Gourmet Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 4 servings
Number Of Ingredients 10
Steps:
- Pulse onion in a food processor until finely chopped, then transfer to a bowl. Add tomatoes with juice to processor and pulse until chopped.
- Heat oil in a 12-inch heavy skillet over high heat until hot but not smoking. Toss shrimp with 1/2 teaspoon salt and 1/4 teaspoon pepper, then add to skillet and sauté, turning over once, until just cooked through, about 3 minutes total. Transfer shrimp to a plate with tongs (do not clean skillet).
- Force garlic through a garlic press into skillet and cook, stirring, until golden, about 15 seconds. Stir in Sherry, scraping up any brown bits from bottom of skillet, then add onion and remaining 1/4 teaspoon salt and 1/4 teaspoon pepper and cook, stirring occasionally, until all of liquid is evaporated and onion is just tender, 5 to 6 minutes.
- Add tomatoes and olives and simmer, stirring occasionally, until sauce is slightly thickened, 5 to 7 minutes.
- Stir in shrimp with any juices accumulated on plate and heat through. Season with salt.
SHERRY BUTTERED SHRIMP
Make and share this Sherry Buttered Shrimp recipe from Food.com.
Provided by Julesong
Categories Vegetable
Time 17m
Yield 3-4 serving(s)
Number Of Ingredients 8
Steps:
- In large skillet, cook mushrooms, garlic, and shallot in butter until tender.
- Add shrimp, basil and pepper; cook and stir until shrimp are pink (be careful not to overcook!).
- Stir in sherry; simmer for 3 minutes.
- Serve with cooked rice; makes 4 servings.
Nutrition Facts : Calories 442.4, Fat 25.8, SaturatedFat 15.1, Cholesterol 291.1, Sodium 394.4, Carbohydrate 6.3, Fiber 0.6, Sugar 1.4, Protein 32.7
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