Shrimp and Baby Beets with Sherry Vinegar Recipe

Name: Shrimp and Baby Beets with Sherry Vinegar
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 20 baby beets (1 1/4 pounds), preferably a mixture of white, golden and red, greens trimmed; Salt; 2 tablespoons unsalted butter; 1/4 cup plus 1 tablespoon chicken stock, canned low-sodium broth or water; 3/4 pound medium shrimpshelled, deveined and butterflied; Freshly ground pepper; 2 tablespoons sherry vinegar; 1 tablespoon capers; 1 tablespoon minced chives; 1 tablespoon minced parsley

Servings: persons

1
Put each color of beet into a separate small saucepan and cover with water.
2
Bring to a boil, salt the water and simmer over low heat until tender, about 20 minutes.
3
Drain and peel the beets.
4
In a medium skillet, melt the butter in 1/4 cup of the chicken stock.
5
Add the shrimp, season with salt and pepper and cook over moderate heat, stirring, for 2 minutes.
6
Using a slotted spoon, transfer the shrimp to a plate and cover loosely with foil.
7
Add the sherry vinegar and the beets to the skillet and bring to a simmer over moderate heat.
8
Stir in the capers, chives parsley, shrimp and the remaining 1 tablespoon of stock and season with salt and pepper.
9
Serve at once.

687

kcal

Calories

Fat

Carbs

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

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

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 10 ingredients. The key ingredients include: 20 baby beets (1 1/4 pounds), preferably a mixture of white, golden and red, greens trimmed, Salt, 2 tablespoons unsalted butter, 1/4 cup plus 1 tablespoon chicken stock, canned low-sodium broth or water, and more.

Yes, Shrimp and Baby Beets with Sherry Vinegar 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!

Shrimp and Baby Beets with Sherry Vinegar

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions