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Seared Shrimp with Pimentón & Sherry

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Serves 8

  • Make the menu:
    A Festive Tapas Party
  • by from Fine Cooking
    Issue 81

  • 1-1/2 lb. large (31 to 40 count) shrimp, peeled and deveined, patted dry with paper towels
  • Kosher salt
  • 3 Tbs. extra-virgin olive oil
  • 6 medium cloves garlic, very thinly sliced
  • Heaping 1/4 tsp. sweet pimentón (or paprika)
  • Heaping 1/8 tsp. crushed red pepper flakes
  • 3 Tbs. fino sherry
  • 1/4 teaspoon finely grated lemon zest
  • 1-1/2 tablespoons thinly sliced chives
  • Fresh lemon juice to taste

Sprinkle the shrimp with 3/4 tsp. kosher salt, toss, and let sit for 10 minutes (or refrigerate for up to 1 hour).

In a large (12-inch) skillet, heat the olive oil on high heat. Pat the shrimp dry with paper towels and add them to the skillet. Sprinkle with 3/4 tsp. kosher salt and sear until they’re pink and a little golden on one side, about 1 minute. Sprinkle the garlic, pimentón, and red pepper flakes over the shrimp, and sauté, stirring, until the shrimp are almost completely pink, about 1 minute. Add the sherry and cook, stirring to deglaze the bottom of the pan, until the shrimp are pink all over (the sherry will evaporate quickly but you should still have some juices in the pan)

Remove from the heat. Toss with the lemon zest and chives. Pour the shrimp and juices into a serving dish, squeeze on lemon juice to taste, and serve.

nutrition information (per serving):
Size : based on eight servings; Calories (kcal): 140; Fat (g): fat g 6; Fat Calories (kcal): 50; Saturated Fat (g): sat fat g 1; Protein (g): protein g 18; Monounsaturated Fat (g): 4; Carbohydrates (g): carbs g 1; Polyunsaturated Fat (g): 1; Sodium (mg): sodium mg 400; Cholesterol (mg): cholesterol mg 165; Fiber (g): fiber g 0;

Photo: Scott Phillips

I liked it ok but did not love it. I guess I wish there was more sauce to it....I do have to admit, however, that I did not have sherry, so I substituted with Marsala. So perhaps I also got some favors mixed up....

This dish is an excellent variation on the classic Garlic Shrimp tapa. I made it as an appetizer for Christmas dinner and my children and our guests couldn't get enough of it. I plan to make it again for New Year's Eve.

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