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Ingredients
- 1 1/2 tablespoons extra-virgin olive oil
- 1 cup chopped poblano chile (about 1 large)
- 1/2 teaspoon salt
- 4 garlic cloves, thinly sliced
- 1 large shallot, thinly sliced
- 1 1/2 pounds large shrimp, peeled and deveined
- 2 teaspoons paprika
- 1 cup sherry
- 1/4 cup fresh orange juice
- 2 tablespoons butter
- 1 tablespoon chopped fresh oregano
- 1/4 teaspoon crushed red pepper
Details
Servings 4
Adapted from myrecipes.com
Preparation
Step 1
Heat a large nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Add poblano chile and next 3 ingredients (through shallot); sauté for 30 seconds, stirring frequently. Add shrimp and paprika; sauté for 4 minutes or until shrimp are done, stirring frequently. Remove shrimp mixture from pan. Add sherry and orange juice to pan. Boil, and simmer 3 minutes or until slightly thick. Stir in butter, oregano, and red pepper. Return shrimp to pan; cook 2 minutes or until thoroughly heated.
***Serve over Basmati rice
Nutritional Information
Amount per serving
Calories:
379
Fat:
14g
Saturated fat:
4.9g
Monounsaturated fat:
5.6g
Polyunsaturated fat:
2g
Protein:
35.5g
Carbohydrate:
6.8g
Fiber:
0.6g
Cholesterol:
274mg
Iron:
4.6mg
Sodium:
589mg
Calcium:
104mg
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