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Sherry Pepper Shrimp Recipe
|Unpeeled large shrimp||2 Pound (48 In Number)|
|Dry sherry||8 1⁄3 Tablespoon (2/3 Cup Plus 1 Tablespoon, Divided)|
|Crushed red pepper||2 Teaspoon|
|Fennel seeds||1 Teaspoon, crushed|
|Garlic||3 Clove (15 gm), crushed|
|Finely chopped sweet red pepper||2 1⁄2 Cup (40 tbs)|
|Canned no salt added whole tomatoes||14 1⁄4 Ounce, drained and chopped (1 Can)|
|Minced shallots||1⁄4 Cup (4 tbs)|
|Hungarian paprika||1 Teaspoon|
|Hot sauce||2 Teaspoon|
|Lemon juice||1 Teaspoon|
|Capers||2 1⁄2 Tablespoon, drained|
|Reduced calorie mayonnaise||1⁄4 Cup (4 tbs)|
|Vegetable cooking spray||1|
Serving size: Complete recipe
Calories 1095 Calories from Fat 139
% Daily Value*
Total Fat 15 g23.8%
Saturated Fat 2.2 g10.8%
Trans Fat 0 g
Cholesterol 1015.6 mg
Sodium 6036.9 mg251.5%
Total Carbohydrates 84 g28%
Dietary Fiber 14.6 g58.4%
Sugars 30.7 g
Protein 148 g295.8%
Vitamin A 301.2% Vitamin C 959.9%
Calcium 68.9% Iron 26.3%
*Based on a 2000 Calorie diet
Combine 1/3 cup sherry, crushed red pepper, fennel, and garlic; pour over shrimp.
Cover; marinate in refrigerator 4 hours.
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 for 10 minutes or until liquid evaporates, stirring frequently.
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.
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 (350° to 400°).
Place kabobs on rack; grill, uncovered, 4 to 5 minutes on each side or until shrimp turn pink.
Spoon 1/4 cup pepper puree into each dish.
Drizzle mayonnaise mixture over puree.
Arrange 6 shrimp in each dish.