Sautéed Shrimp with Sherry and Chiles

By Kplmrm

YIELD: 4 servings (serving size: 1 1/2 cups)
HANDS-ON:25 MINUTES
TOTAL:25 MINUTES

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

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

Adapted from myrecipes.com

Preparation

Step 1

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.