Shrimp In Sherry Butter Sauce Recipes

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SHRIMP IN SHERRY BUTTER SAUCE



Shrimp in Sherry Butter Sauce image

Categories     Shellfish     Shrimp     Curry     Sherry     Simmer     Gourmet

Yield Makes 8 main-course servings

Number Of Ingredients 14

1 tablespoon vegetable oil
3 pounds medium shrimp in shell (31 to 35 per pound), rinsed, peeled, and shells reserved
8 cups water
1 onion, halved, plus 1/2 cup minced onion
1 carrot, halved
1 Turkish or 1/2 California bay leaf
2 fresh parsley sprigs
1 fresh thyme sprig
1/2 teaspoon whole black peppercorns
1 1/2 teaspoons salt
1 1/2 tablespoons all-purpose flour
1 stick (1/2 cup) unsalted butter, cut into tablespoon pieces and softened
1/2 cup medium-dry Sherry
2 teaspoons fresh lemon juice, or to taste

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.

SIZZLING SHERRY SHRIMP WITH GARLIC



Sizzling Sherry Shrimp with Garlic image

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

¼ cup olive oil
4 cloves garlic, minced
1 teaspoon crushed red pepper flakes
1 teaspoon paprika
1 pound medium shrimp, peeled and deveined
2 tablespoons dry sherry or lemon juice
salt and freshly ground black pepper to taste
2 tablespoons chopped Italian flat leaf parsley

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 GINGER BUTTER SAUCE



Shrimp in Ginger Butter Sauce image

Provided by Lillian Chou

Categories     Ginger     Sauté     Quick & Easy     Shrimp     Sherry     Cilantro     Gourmet

Yield Makes 1 serving

Number Of Ingredients 8

6 ounces large shrimp in shell, peeled
2 tablespoons unsalted butter
1 1/2 teaspoons grated peeled ginger
2 tablespoons medium-dry Sherry
2 tablespoons coarsely chopped cilantro
Accompaniments:
a baguette
green beans

Steps:

  • Pat shrimp dry and season with salt
  • Heat butter in a heavy medium skillet over medium-high heat until foam subsides, then sauté ginger 30 seconds. Add shrimp and sauté 2 minutes. Add Sherry and sauté until shrimp are just cooked through, 1 to 2 minutes. Stir in cilantro and season with salt and pepper.

SHRIMP SOUP WITH SHERRY



Shrimp Soup with Sherry image

This rich soup makes a great first course when small servings are just right. It's an elegant addition to any holiday menu. -Marilyn Graner, Metairie, Louisiana

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 4 serving's.

Number Of Ingredients 14

1/4 cup sliced green onion
3 tablespoons butter
1/4 cup all-purpose flour
1 teaspoon ground mustard
1 pinch cayenne pepper
2 cups half-and-half cream
1 cup chicken broth
2 tablespoons minced fresh parsley
1/8 teaspoon dried thyme
1/8 teaspoon hot pepper sauce
1/8 teaspoon Worcestershire sauce
1-1/4 cups cooked small shrimp, peeled and deveined
1/4 cup dry sherry or additional chicken broth
Salt and pepper to taste

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.

Nutrition Facts : Calories 333 calories, Fat 22g fat (14g saturated fat), Cholesterol 153mg cholesterol, Sodium 439mg sodium, Carbohydrate 12g carbohydrate (5g sugars, Fiber 1g fiber), Protein 15g protein.

SHRIMP IN SHERRY BUTTER SAUCE



Shrimp in Sherry Butter Sauce image

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

1 tablespoon vegetable oil
3 lbs medium shrimp, in shell (31-35 per lb.)
8 cups water
1 onion, halved
1/2 cup onion, minced
1 carrot, halved
1 bay leaf
2 fresh parsley sprigs
1 fresh thyme sprig
1/2 teaspoon whole black peppercorn
1 1/2 teaspoons salt
1 1/2 tablespoons all-purpose flour
1/2 cup unsalted butter, cut into tablespoon size pieces and softened
1/2 cup sherry wine, medium-dry
2 teaspoons fresh lemon juice

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.

SERRANO-WRAPPED SHERRY SHRIMP



Serrano-Wrapped Sherry Shrimp image

Provided by Rachael Ray : Food Network

Categories     appetizer

Time 30m

Yield 4 servings

Number Of Ingredients 12

12 large prawns or jumbo shrimp, tail on and deveined
4 cloves garlic, finely chopped
1 lemon, juiced
1 stem fresh oregano or marjoram, leaves stripped and finely chopped
EVOO, for drizzling
Hot sauce, such as Tabasco
Fat handful fresh flat-leaf parsley leaves, chopped
Salt and freshly ground black pepper
12 slices Serrano ham
Olive oil, for sauteing
1/2 cup dry sherry
2 tablespoons butter

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.

SHRIMP IN GINGER BUTTER SAUCE



Shrimp in Ginger Butter Sauce image

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

12 ounces shrimp, peeled deveined
2 tablespoons unsalted butter
2 garlic cloves, minced
1 tablespoon gingerroot, peeled and grated
1/4 cup medium-dry sherry
1/4 cup cilantro, roughly chopped

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.

BUTTERNUT SHRIMP SOUP WITH SHERRY



Butternut Shrimp Soup with Sherry image

That's what I call YUMMY COMFORT food! To make it a bit richer I saute one large onion in 5 tablespoons of butter sprinkled with one tablespoon of brown sugar till caramelized. Then add to soup at the end with shrimp

Provided by namaste2uom

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Squash Soup Recipes     Butternut Squash Soup Recipes

Time 1h20m

Yield 6

Number Of Ingredients 11

3 cups peeled and cubed butternut squash
3 cups milk
1 cup chicken broth
salt and pepper to taste
½ teaspoon curry powder
¼ teaspoon celery salt
¼ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
⅓ pound small shrimp - peeled and deveined
2 pears - peeled, cored and diced
1 tablespoon sherry wine, or to taste

Steps:

  • Combine the cubed squash, milk and chicken broth in a saucepan. Season with salt, pepper, curry powder, celery salt, cinnamon and nutmeg. Bring to a boil, then reduce heat to low, and simmer for about 30 minutes, until squash is tender, stirring frequently to prevent the milk from scorching.
  • Add 1/2 the shrimp, and 1/2 the pears to the soup, and bring to a boil. Cook for 5 minutes, or until shrimp is opaque. Transfer the soup to a blender or food processor, and blend until smooth. Return to the saucepan and bring to a simmer over medium-low heat.
  • Add the remaining shrimp and remaining pears to the soup, and simmer for another 5 minutes, or until shrimp is opaque. Stir in sherry wine, and remove from heat. Ladle into bowls, and garnish with a light sprinkle of cinnamon or nutmeg.

Nutrition Facts : Calories 155.2 calories, Carbohydrate 23.3 g, Cholesterol 48.1 mg, Fat 3.1 g, Fiber 3.2 g, Protein 10.1 g, SaturatedFat 1.7 g, Sodium 167.6 mg, Sugar 12.7 g

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