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Recipe courtesy of Rachael Ray
Shrimp and 'Shrooms with Sherry
Getting reviews...
- Level: Easy
- Total: 20 min
- Prep: 5 min
- Cook: 15 min
- Yield: 6 servings as snack or starter
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 197
- Total Fat
- 12 g
- Saturated Fat
- 4 g
- Carbohydrates
- 9 g
- Dietary Fiber
- 2 g
- Sugar
- 3 g
- Protein
- 14 g
- Cholesterol
- 105 mg
- Sodium
- 439 mg
- Level: Easy
- Total: 20 min
- Prep: 5 min
- Cook: 15 min
- Yield: 6 servings as snack or starter
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 197
- Total Fat
- 12 g
- Saturated Fat
- 4 g
- Carbohydrates
- 9 g
- Dietary Fiber
- 2 g
- Sugar
- 3 g
- Protein
- 14 g
- Cholesterol
- 105 mg
- Sodium
- 439 mg
Ingredients
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.
