Photo: Shrimp and 'Shrooms with Sherry Recipe
Ingredients
- 1/2 cup fresh flat-leaf parsley
- 1/2 medium red onion, coarsely chopped
- 2 fresh bay leaves
- 6 cloves garlic, peeled
- 1 tablespoon black peppercorns, a palmful
- 1 tablespoon orange zest
- About 2 tablespoons fresh thyme leaves
- 1 red chile pepper, chopped
- 3 tablespoons extra-virgin olive oil
- 1 1/4 pounds very small white mushrooms
- 1 pound large shrimp, peeled and deveined
- About 1/3 to 1/2 cup dry sherry
- 2 tablespoons butter
Directions
In a food processor, process the parsley, onion, bay leaves, garlic, peppercorns, orange zest, thyme leaves, and chile into a paste.
Heat the extra-virgin olive oil, 3 turns of the pan, in a large skillet over medium-high heat. Lightly brown the mushrooms for about 8 to 10 minutes, and then add the paste to the pan and stir. Add the shrimp and cook until they are pink and firm. Deglaze the pan with sherry, add the butter, and toss to melt. Serve immediately.
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By Laker Gryl
Chicago, IL
on January 17, 2012
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Pretty good. I left out the peppercorns & red chile. Used white wine to deglaze along with the butter. And used a sweet onion which I like better. Served with white rice. Would definitely make again.
By tonigator_9627161
Bellaire, TX
on June 12, 2011
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This was great. I made it along with the chorizo sliders. Everyone loved them! The flavors melt in your mouth. I think deglazing with the sherry is a must. That's where you get the best flavor!
By macumeca
Dania Beach, FL
on April 12, 2011
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Marriage of flavors turned out excellent! I made some changes to accommodate guests: substituted cilantro for parsley, roasted red pepper for the chile pepper, lime zest for orange and baby portobellos for white button mushrooms. Omitted the sherry to deglaze… I felt the recipe didn’t need it. Can be served as tapas, on top of a salad or with rice. Thanks for the recipe, Rachel! Loved it! Can't wait to marinade the shrimp in the paste and throw on the grill!
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