Shrimp in Sherry Butter Sauce

Name: Shrimp in Sherry Butter Sauce
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 1 teaspoons whole black peppercorns; 1 carrot, halved; 118 milliliters dry Sherry; 2 Tbsps all-purpose flour; 2 teaspoons fresh lemon juice, or to taste; 1 onion, halved, plus 1/2 cup minced onion; 2 fresh parsley sprigs; 2 teaspoons salt; 1 kilograms shrimp in shell (31 to 35 per pound), rinsed, peeled, and shells reserved; 1 fresh thyme sprig; 1 Turkish or 1/2 California bay leaf; 118 milliliters stick unsalted butter, cut into tablespoon pieces and softened; 1 Tbsp vegetable oil; 2 liters water

Shrimp in Sherry Butter Sauce might be just the main course you are searching for. This recipe covers 19% of your daily requirements of vitamins and minerals. One serving contains 314 calories, 35g of protein, and 16g of fat. This recipe serves 8. From preparation to the plate, this recipe takes approximately 45 minutes. It is a good option if you're following a pescatarian diet. Head to the store and pick up lemon juice, shrimp in shell, carrot, and a few other things to make it today. To use up the dry sherry you could follow this main course with the Bread and Butter Pudding as a dessert.

Instructions

Heat oil in a 4- to 5-quart heavy pot over moderately high heat until hot but not smoking, then cook shrimp shells, stirring, 1 minute.

Ingredients you will need

Pasta Shells

Shrimp

Cooking Oil

Equipment you will use

Pot

Add water, onion halves, carrot, bay leaf, parsley, thyme, peppercorns, and salt and simmer, uncovered, 30 minutes.

Ingredients you will need

Peppercorns

Bay Leaves

Parsley

Carrot

Onion

Thyme

Water

Salt

Pour stock through a large sieve lined with a dampened paper towel into a large bowl, discarding solids. Return stock to cleaned pot.

Ingredients you will need

Stock

Equipment you will use

Paper Towels

Sieve

Bowl

Pot

Add shrimp and cook over high heat (stock will be hot but not boiling), stirring frequently, until just cooked through, about 2 minutes.

Ingredients you will need

Shrimp

Stock

Transfer shrimp with a slotted spoon to a large shallow baking pan, spreading in 1 layer to cool quickly. Boil stock until reduced to about 1 1/2 cups, 30 to 40 minutes, then transfer to a bowl.

Ingredients you will need

Shrimp

Stock

Equipment you will use

Slotted Spoon

Baking Pan

Bowl

Stir together flour and 1 1/2 tablespoons butter until a paste forms, then set aside. Cook minced onion in 1 tablespoon butter in cleaned pot over moderately low heat, stirring, until softened, about 3 minutes.

Ingredients you will need

Butter

All Purpose Flour

Onion

Equipment you will use

Pot

Add Sherry and boil until liquid is reduced to about 1/3 cup, about 2 minutes.

Ingredients you will need

Sherry

Add shrimp stock and bring to a simmer, then reduce heat to low and whisk in remaining 5 1/2 tablespoons butter until just incorporated.

Ingredients you will need

Shrimp Stock

Butter

Equipment you will use

Whisk

Whisk in flour paste, bit by bit, and simmer sauce, whisking, until slightly thickened, about 2 minutes.

Ingredients you will need

All Purpose Flour

Sauce

Equipment you will use

Whisk

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.

Ingredients you will need

Salt And Pepper

Lemon Juice

Shrimp

Shrimp can be cooked (in stock) and stock reduced 1 day ahead. Cool stock, then chill shrimp and stock separately, covered.

Ingredients you will need

Shrimp

Stock

Equipment

Ingredients

Servings:

1teaspoons

whole black peppercorns 1

carrot, halved 118milliliters

dry Sherry 2Tbsps

all-purpose flour 2teaspoons

fresh lemon juice, or to taste 1

onion, halved, plus 1/2 cup minced onion 2

fresh parsley sprigs 2teaspoons

salt 1kilograms

shrimp in shell (31 to 35 per pound), rinsed, peeled, and shells reserved 1

fresh thyme sprig 1

Turkish or 1/2 California bay leaf 118milliliters

stick unsalted butter, cut into tablespoon pieces and softened 1Tbsp

vegetable oil 2liters

water

Recommended wine: Pinot Grigio, Riesling, Sauvignon Blanc

Shrimp can be paired with Pinot Grigio, Riesling, and Sauvignon Blanc. These crisp white wines work well with shrimp prepared in a variety of ways, whether grilled, fried, or in garlic sauce. The Alois Lageder Terran Alpina Pinot Grigio Vigneti delle Dolomiti with a 4.3 out of 5 star rating seems like a good match. It costs about 16 dollars per bottle.