Saras Sherry Shrimp Recipes

SIZZLING SHERRY SHRIMP WITH GARLIC

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.

SHRIMP WITH SHERRY-TOMATO SAUCE

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-SANGRIA COCKTAILS

Steps:

• Combine sherry, Cointreau, and fruit in a pitcher. Refrigerate for at least 45 minutes.
• Serve over ice.

SHRIMP SOUP WITH SHERRY

Steps:

• In a large saucepan, saute onions in butter until tender. Stir in the flour, mustard and cayenne until blended; gradually add cream and broth. Bring to a boil; cook and stir for 2 minutes or until thickened., Stir in the parsley, thyme, hot pepper sauce and Worcestershire sauce. Cover and cook over low heat for 10 minutes, stirring occasionally. Add shrimp and sherry or additional broth; heat through. Season with salt and pepper.

SHRIMP IN SHERRY BUTTER SAUCE

Steps:

• 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. Add 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. Return stock to cleaned pot. Add shrimp and cook over high heat (stock will be hot but not boiling), stirring frequently, until just cooked through, about 2 minutes. 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.
• 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. Add Sherry and boil until liquid is reduced to about 1/3 cup, about 2 minutes. 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. 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.

SARA'S SHERRY SHRIMP

Steps:

• p.
• s on herbs- fresh is best- but dried isn't bad!
• Melt butter in skillet over medium heat.
• Add garlic, shrimp, lemon juice and pepper.
• Cook stirring until shirmp turns pink (about 5 minutes.) Add sherry, parsley and chives.
• Bring just to a boil.
• Serve immediately over cooked rice.
• Garnish with lemon and parsley.

SHRIMP AND 'SHROOMS WITH SHERRY

Steps:

• In a food processor, process the parsley, onion, bay leaves, garlic, peppercorns, orange zest, thyme leaves, and chile into a paste.
• Heat the extra-virgin olive oil, 3 turns of the pan, in a large skillet over medium-high heat. Lightly brown the mushrooms for about 8 to 10 minutes, and then add the paste to the pan and stir. Add the shrimp and cook until they are pink and firm. Deglaze the pan with sherry, add the butter, and toss to melt. Serve immediately.

SERRANO-WRAPPED SHERRY SHRIMP

Steps:

• Toss the shrimp with the garlic, half of the lemon juice, the oregano, a fat drizzle of EVOO, a few shakes hot sauce, the parsley and some salt and pepper. Wrap each shrimp in a slice of ham.
• Drizzle some olive oil in a large skillet and heat over medium-high to high heat. Add the shrimp and cook until the ham is brown and crisp and the shrimp are firm and pink at the ends. Remove the shrimp to a platter. Pour the sherry in the pan, swirl, then add the butter and the remaining lemon juice, and swirl to gloss the sauce. Pour the sauce over the shrimp and serve.

SARA'S SHRIMP AND GRIT CAKES

Steps:

• Bring 6 cups water to a boil in a medium saucepan. Butter a 13-by-18-inch baking pan. Slowly sprinkle grits into boiling water, stirring constantly with a whisk. Reduce heat to medium, and stir constantly until the mixture is thick, 5 to 7 minutes. Remove the pan from heat, and stir in cheese, cumin, cayenne, salt, pepper, and scallions.
• Pour the mixture into prepared baking pan, and smooth out to a 1/2-inch-thick layer. Using a 2 1/2-inch-round cookie cutter, lightly mark out 24 circles in the grits. Press a shrimp half into each circle. Cover with plastic wrap, press down lightly to smooth, and refrigerate until set, 1 to 2 hours.
• Combine flour and cornmeal in a small bowl. Using a cookie cutter, cut the grits along the marked lines into rounds, keeping the shrimp centered in each circle. In a large skillet, heat 1 teaspoon butter and enough oil to cover the bottom over medium-high heat. Dredge the cakes in the flour mixture, and saute, 8 at a time, until golden brown, 1 to 2 minutes on each side. Wipe out the skillet, and repeat, adding more butter and oil, until all cakes are cooked. Transfer to a baking sheet lined with paper towels. Top with a scant teaspoon of Seven Pepper Jelly and scallion greens; serve warm.

SHRIMP TAPAS IN SHERRY SAUCE

Steps:

• Cook bacon in lg. skillet, over med. heat until brown and crispy. Remove from skillet with slotted spoon.
• Drain on paper towels. Set aside.
• Add oil to bacon drippings in skillet.
• Add mushrooms. Cook and stir 2 minutes.
• Add shrimp and garlic. Cook and stir 3 minutes, or until shrimp turn pink and opaque.
• Stir in Sherry, lemon juice, and red pepper flakes.
• Remove shrimp to serving bowl with slotted spoon.
• Cook sauce 1 min., or until reduced and thickened.
• Pour over shrimp.
• Sprinkle with reserved bacon.