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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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.

That's it — enjoy your meal!

Sherry Pepper Shrimp

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions