Sherry Buttered Shrimp Recipes

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.

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.

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.

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.

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.

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.

Steps:

• In large skillet, cook mushrooms, garlic, and shallot in butter until tender.
• Add shrimp, basil and pepper; cook and stir until shrimp are pink (be careful not to overcook!).
• Stir in sherry; simmer for 3 minutes.
• Serve with cooked rice; makes 4 servings.

Steps:

• In a large skillet cook shallots with bay leaf in 1 tablespoon butter over moderate heat, stirring, until soft. Add shrimp and salt and pepper to taste and cook, stirring occasionally, until shrimp are pink and cooked through, about 3 minutes. Add Sherry and boil mixture until almost all liquid is evaporated. Cool mixture and discard bay leaf. Transfer shrimp with tongs to a cutting board, reserving shallot mixture, and chop fine.
• In a bowl stir together remaining 5 tablespoons butter and cream cheese until smooth. Stir in shrimp, shallot mixture, lemon juice, chives, and salt and pepper to taste and transfer to a 1 1/2-cup crock. Chill potted shrimp, covered, at least 4 hours and up to 24.
• Serve potted shrimp with crackers or Melba toast.

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.

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.

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.

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.

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.