Jumbo Shrimp with Ginger Sherry Sauce

Author: Canadian Living

Asparagus spears and saffron rice would be luxurious plate mates for these spectacular shrimp.

  • Portion size 2 servings
  • Credits : © CanadianLiving.com

Ingredients

  • 6 jumbo shrimp (unshelled) about 1 lb (500 g)
  • 1/3 cup dry sherry
  • 1 teaspoon minced gingerroot
  • 1 clove garlic minced
  • 1/4 cup butter cut_in bits
  • 2 teaspoons lime juice
  • 1 pinch salt
  • 1 pinch pepper

Method

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.

 

Nutritional facts <b>Per serving:</b> about

  • Sodium 491 mg
  • Protein 35 g
  • Calories 427.0
  • Total fat 26 g
  • Cholesterol 321 mg
  • Saturated fat 15 g
  • Total carbohydrate 4 g

%RDI

  • Iron 24.0
  • Fibre 0.0
  • Folate 5.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 5.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 30.0
  • Vitamin C 7.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Jumbo Shrimp with Ginger Sherry Sauce

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