Sherry Pepper Shrimp

Name: Sherry Pepper Shrimp
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 411 grams no-salt-added whole tomatoes, drained and chopped; 3 Tbsps capers, drained; 2 teaspoons crushed red pepper; 158 milliliters dry sherry, divided; 1 teaspoon fennel seeds, crushed; 3 cloves garlic, crushed; 2 teaspoons hot sauce; 1 teaspoon Hungarian paprika; 1 teaspoon lemon juice; 59 milliliters reduced-calorie mayonnaise; 591 milliliters finely chopped sweet red pepper; 59 milliliters minced shallots; 907 grams 48 unpeeled large fresh shrimp

Need a gluten free, dairy free, and pescatarian main course? Sherry Pepper Shrimp could be an outstanding recipe to try. One portion of this dish contains around 25g of protein, 7g of fat, and a total of 214 calories. This recipe covers 21% of your daily requirements of vitamins and minerals. This recipe serves 8. From preparation to the plate, this recipe takes approximately 45 minutes. Head to the store and pick up canned tomatoes, hungarian paprika, pepper, and a few other things to make it today.

Instructions

Peel and devein shrimp, leaving tails intact; place shrimp in a shallow dish.

Ingredients you will need

Shrimp

Combine 1/3 cup sherry, crushed red pepper, fennel, and garlic; pour over shrimp. Cover; marinate in refrigerator 4 hours.

Ingredients you will need

Red Pepper Flakes

Fennel

Garlic

Sherry

Shrimp

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.

Ingredients you will need

Red Pepper

Shallot

Sherry

Tomato

Equipment you will use

Sauce Pan

Transfer mixture to container of an electric blender; add paprika, hot sauce, and lemon juice. Cover and process 2 minutes or until smooth.

Ingredients you will need

Lemon Juice

Hot Sauce

Paprika

Equipment you will use

Blender

Transfer to a bowl; stir in capers.

Ingredients you will need

Capers

Equipment you will use

Bowl

Combine mayonnaise and remaining 1 tablespoon sherry; stir well.

Ingredients you will need

Mayonnaise

Sherry

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).

Ingredients you will need

Cooking Spray

Marinade

Shrimp

Equipment you will use

Metal Skewers

Grill

Place kabobs on rack; grill, uncovered, 4 to 5 minutes on each side or until shrimp turn pink.

Ingredients you will need

Shrimp

Equipment you will use

Grill

Spoon 1/4 cup pepper puree into each dish.

Ingredients you will need

Pepper

Drizzle mayonnaise mixture over puree. Arrange 6 shrimp in each dish.

Ingredients you will need

Mayonnaise

Shrimp

Equipment

Ingredients

Servings:

411grams

no-salt-added whole tomatoes, drained and chopped 3Tbsps

capers, drained 2teaspoons

crushed red pepper 158milliliters

dry sherry, divided 1teaspoon

fennel seeds, crushed 3cloves

garlic, crushed 2teaspoons

hot sauce 1teaspoon

Hungarian paprika 1teaspoon

lemon juice 59milliliters

reduced-calorie mayonnaise 591milliliters

finely chopped sweet red pepper 59milliliters

minced shallots 907grams

48 unpeeled large fresh shrimp

Recommended wine: Pinot Grigio, Riesling, Sauvignon Blanc

Pinot Grigio, Riesling, and Sauvignon Blanc are my top picks for Shrimp. These crisp white wines work well with shrimp prepared in a variety of ways, whether grilled, fried, or in garlic sauce. The Maysaran Arsheen Pinot Gris with a 4.5 out of 5 star rating seems like a good match. It costs about 18 dollars per bottle.

Maysara Arsheen Pinot Gris

A bright expression of fruit right up front, greeting your palate with notes of cut grass on a warm day. The wine is anchored by crisp acidity, but not so much as to overpower a fleeting tease of sweetness that leaves you smiling. Arsheen has a smart, refreshing character that will bestow clarity to a range of preparations of fish, fowl, and pork.