Jumbo Shrimp with Ginger Sherry Sauce
Asparagus spears and saffron rice would be luxurious plate mates for these spectacular shrimp.
Servings: 2
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 427 |
| pro | 35 g |
| total fat | 26 g |
| sat. fat | 15 g |
| carb | 4 g |
| fibre | trace |
| chol | 321 mg |
| sodium | 491 mg |
| % RDI: | - |
| calcium | 5% |
| iron | 24% |
| vit A | 30% |
| vit C | 7% |
| folate | 5% |
-
6 jumbo shrimp (unshelled) about 1 lb (500 g)
1/3 cup (75 mL) dry sherry
1 tsp (5 mL) minced gingerroot
1 clove garlic, minced
1/4 cup (50 mL) butter, cut in bits
2 tsp (10 mL) lime juice
Pinch each salt and pepper
Preparation:
Using kitchen scissors and starting at thickest end, make 1-1/2-inch (4 cm) long cut along back of each shrimp through shell. With sharp knife, cut through exposed meat almost but not all the way through to opposite side; pry open slightly to expose meat.
Turn over; trim off legs from underside. Place cut side up on foil-lined baking sheet; broil for about 5 minutes or until shells are pink and meat is opaque.
Meanwhile, in small saucepan, bring sherry, ginger and garlic to boil over medium heat; simmer until reduced to half.
Remove from heat; whisk in butter, 1 piece at a time, until blended. (Sauce can be prepared to this point and refrigerated in airtight container for up to 1 day; reheat to continue.) Whisk in lime juice, salt and pepper.
Peel off cut portion of shell. On each plate, stand 3 shrimp, cut side down, with tail pointing up. Serve with sauce for dipping.
Source
© CanadianLiving.com
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