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Spanish Sherried Shrimp
SUBMITTED BY:
Cooking Light magazine
"Serve with long-grain rice tossed with garlic and almonds."
RECIPE RATING:
Read Reviews
(4)
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INGREDIENTS
1 tablespoon all-purpose flour
2 1/4 teaspoons chopped fresh thyme
1/2 teaspoon salt, divided
1/4 teaspoon black pepper
1 pound medium shrimp, peeled and deveined
1 tablespoon olive oil
1 1/2 cups chopped onion
1 1/2 cups chopped green bell pepper
3 cloves garlic, minced
1/3 cup medium dry sherry
1 (14.5 ounce) can no-salt-added whole tomatoes, undrained and chopped
2 teaspoons sherry wine vinegar
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DIRECTIONS
Combine the flour, thyme, 1/4 teaspoon salt, and black pepper in a large zip-top plastic bag. Add the shrimp; seal and shake well. Heat olive oil in a large nonstick skillet over medium-high heat. Add the shrimp, and saute 3 minutes. Remove shrimp from pan. Add onion, bell pepper, and garlic; saute 2 minutes. Add sherry; cook 1 minute. Add 1/4 teaspoon salt and tomatoes; cook 4 minutes. Stir in shrimp and vinegar.
FOOTNOTES
Reprinted with permission of Cooking Light® magazine. All rights reserved.
CALORIES 196 (24% from fat); FAT 5.3g (sat 0.8g, mono 2.7g, poly 1g); PROTEIN 19.7g; CARB 17.2g; FIBER 2.2g; CHOL 129mg; IRON 3.9mg; SODIUM 453mg CALC 106mg
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REVIEWS
Reviewed on dec. 8, 2003 by ALRRXS
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ALRRXS
dec. 8, 2003
I really liked this recipe. I did add a couple changes though. Instead of frying this in flour, I skipped the flour and frying the shrimp right away. I marinated the shrimp overnight in the sherry with the spices and then I fryed it the next day. Other than that little change, this was simple to fix and everyone thought that it tasted wonderful:).
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3 users found this review helpful
I really liked this recipe. I did add a couple changes though. Instead of frying this in...
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Reviewed on dec. 8, 2003 by
KATSKI
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KATSKI
dec. 8, 2003
My husband liked this dish, but it had too much thyme for me. If I make it again, I will substitute something else for it. I served it with wild and long grain rice with garlic and almonds as recommended, but I think next time we would prefer it over angel hair pasta. It went well with a nice Riesling.
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3 users found this review helpful
My husband liked this dish, but it had too much thyme for me. If I make it again, I will...
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Reviewed on nov. 3, 2005 by Mary J
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Mary J
nov. 3, 2005
Quick, easy and good. Will have this often.
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0 users found this review helpful
Quick, easy and good. Will have this often.
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Reviewed on jan. 17, 2005 by
FALLFAIRY
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FALLFAIRY
jan. 17, 2005
Not really that flavorful - it needed something else to give it a kick, but I couldn't figure out what it was. I think that if I liked green peppers I'd have liked it more. It seemed a lot like non-spicy jambalya.
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Not really that flavorful - it needed something else to give it a kick, but I couldn't figure...
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