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

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

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.

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 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.

Shrimp and Baby Beets with Sherry Vinegar

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