Recipe by MMZEHER
"This recipe is from Spain. Sherry or lemon juice is not always used, but either one adds a nice contrast to the richness of the oil and garlic. You can easily substitute squid or scallops for the shrimp."
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crushed red pepper flakes
medium shrimp, peeled and deveined
dry sherry or lemon juice
salt and freshly ground black pepper to taste
chopped Italian flat leaf parsley
This is a beautiful dish, and I enjoyed the paprika even more than I thought I would. The recipe doesn't specify, but I used what I thought was an appropriate, fragant smoked Spanish paprika which was really, really good. I used the amount called for even tho' I thought it might be too much for me, but it was just a lovely, delicate smoky flavor that also lent color to the dish. Same with the chili pepper flakes - I thought I'd be sorry using the amount called for and nearly chickened out. Glad I didn't - that, too, was just right. I prepared this with one alteration, which was simply to wait until the shrimp was nearly cooked to add the garlic, since garlic and high heat don't mix and burnt garlic is just plain nasty. In deference to the title I chose dry sherry rather than lemon, and because I welcomed the opportunity to do something other than lemon for a change. I served this alongside a tossed green salad which made for a lovely, fresh, light but deliciously satisfying meal.
This was pretty good and very easy, but it just needed... something. I served it over basmati rice. I might try it as a marinade (or with sherry instead of lemon juice) next time.
A terrific tapas. Quick, easy, delicious, using only a few ingredients that work beautifully together. Drank a Spanish white wine from the Basque region, Xarmant Txakoli. It's a fresh, bright, lowish alcohol white that's slightly effervescent. A great complement for this.
I really enjoyed this recipe. I served it with brown rice and roasted brussels sprouts (recipe is on this site). It didn't need as much oil as stated and I wish I had used less. I added two extra cloves of garlic and will add more red pepper the next time I make it.
Delicious! Used Marsala instead of sherry. Excellent accompaniment to our Pasta Pomodoro dinner.
Queen of Random Dinners here! :) this was super quick to throw together for the protein component of our dinner tonight. My boyfriend picked up (a little too much) corn on the cob for me from a local farmers market, so I made some of that and was looking for things we had on hand that I could make up to go with it. This fit the bill! No measureing, just looked over the ingredients and went with it. I have a great smoked spanish paprika that I love to use and it really shined in this recipe. I opted for lemon juice, simply because I keep forgetting to grab some sherry... lovely recipe!
Phenomenal!! Quick and easy, loved it! I used smoked paprika instead (love it!!), but otherwise, did not change a thing! Excellent...would be great served over rice or pasta, although I served it alone. Anyway you slice it, scrumptious!!
I really enjoyed these, but boy were they spicy! I think next time, I will decrease the red pepper just a bit. I used the sherry in mine, but really didn't taste it. (Though, I think my mouth was just on fire too much to taste anything). I had them left over the next day, and I tasted the sherry then.
* Percent Daily Values are based on a 2,000 calorie diet.
Sizzling Sherry Shrimp with Garlic
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
** Calories: 223
** Calories from Fat: 132
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