Sherry Pepper Shrimp Recipe

Name: Sherry Pepper Shrimp
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 48 unpeeled large fresh shrimp (2 pounds); 2/3 cup plus 1 tablespoon dry sherry, divided; 2 teaspoons crushed red pepper; 1 teaspoon fennel seeds, crushed; 3 cloves garlic, crushed; 2 1/2 cups finely chopped sweet red pepper; 1 (14 1/2-ounce) can no-salt-added whole tomatoes, drained and chopped; 1/4 cup minced shallots; 1 teaspoon Hungarian paprika; 2 teaspoons hot sauce; 1 teaspoon lemon juice; 2 1/2 tablespoons capers, drained; 1/4 cup reduced-calorie mayonnaise; Vegetable cooking spray

Servings: persons

48 unpeeled large fresh shrimp (2 pounds)
2/3 cup plus 1 tablespoon dry sherry, divided
2 teaspoons crushed red pepper
1 teaspoon fennel seeds, crushed
3 cloves garlic, crushed
2 1/2 cups finely chopped sweet red pepper
1 (14 1/2-ounce) can no-salt-added whole tomatoes, drained and chopped
1/4 cup minced shallots
1 teaspoon Hungarian paprika
2 teaspoons hot sauce
1 teaspoon lemon juice
2 1/2 tablespoons capers, drained
1/4 cup reduced-calorie mayonnaise
Vegetable cooking spray

1
Peel and devein shrimp, leaving tails intact; place shrimp in a shallow dish. Combine 1/3 cup sherry, crushed red pepper, fennel, and garlic; pour over shrimp. Cover; marinate in refrigerator 4 hours.
2
Combine sweet red pepper, tomato, shallots, and 1/3 cup sherry in a saucepan. Bring to a boil; cover, reduce heat, and simmer 15 minutes. Uncover and cook over high heat 10 minutes or until liquid evaporates, stirring frequently. Cool completely. Transfer mixture to container of an electric blender; add paprika, hot sauce, and lemon juice. Cover and process 2 minutes or until smooth. Transfer to a bowl; stir in capers. Combine mayonnaise and remaining 1 tablespoon sherry; stir well.
3
Remove shrimp from marinade; discard marinade. Thread shrimp onto 8 (12-inch) metal skewers. Coat grill rack with cooking spray, and place on grill over medium-hot coals (350u00b0 to 400u00b0). Place kabobs on rack; grill, uncovered, 4 to 5 minutes on each side or until shrimp turn pink.
4
Spoon 1/4 cup pepper puree into each dish. Drizzle mayonnaise mixture over puree. Arrange 6 shrimp in each dish.

1349

kcal

Calories

Fat

Carbs

290

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 48 unpeeled large fresh shrimp (2 pounds), 2/3 cup plus 1 tablespoon dry sherry, divided, 2 teaspoons crushed red pepper, 1 teaspoon fennel seeds, crushed, and more.

Yes, Sherry Pepper Shrimp falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Sherry Pepper Shrimp

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