Shrimp and 'Shrooms with Sherry
Level: Easy
Yield: 6 servings as snack or starter
Time
- Prep: 5 min
- Cook: 15 min
- Total: 20 min
Nutritional Analysis Per Serving
Serving Size: 1 of 6 servings
- Calories: 197
- Total Fat: 12 g
- Saturated Fat: 4 g
- Carbohydrates: 9 g
- Dietary Fiber: 2 g
- Sugar: 3 g
- Protein: 14 g
- Cholesterol: 105 mg
- Sodium: 439 mg
Ingredients
- 1/2 cup fresh flat-leaf parsley
- 1/2 medium red onion, coarsely chopped
- 2 fresh bay leaves
- 6 cloves garlic, peeled
- 1 tablespoon black peppercorns
- 1 tablespoon orange zest
- About 2 tablespoons fresh thyme leaves
- 1 red chile pepper, chopped
- 3 tablespoons extra-virgin olive oil
- 1 1/4 pounds very small white mushrooms
- 1 pound large shrimp, peeled and deveined
- About 1/3 to 1/2 cup dry sherry
- 2 tablespoons butter
Instructions
- Place the parsley, onion, bay leaves, garlic, peppercorns, orange zest, thyme leaves, and chile into a food processor and blend until a smooth paste forms.
- Warm the extra-virgin olive oil in a large skillet over medium-high heat. Add the mushrooms and lightly sear for roughly 8 to 10 minutes. Stir in the herb paste, then add the shrimp and cook until they turn pink and firm up. Pour in the sherry to deglaze the pan, toss in the butter, and stir until melted. Serve right away.
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