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If you like shrimp scampi, you will love this easy, healthy one pan Oil Poached Spanish Sherried Shrimp recipe with lemon and tomatoes.
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Oil Poached Spanish Sherried Shrimp

This dish works on so many levels - it makes a great hors d'oeuvre, appetizer or main dish!
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Servings: 2 servings
Calories: 306kcal

Ingredients

  • 1 lb. shrimp 16 - 20 ct peeled and deveined
  • 2 - 3 cups extra virgin olive oil
  • 4 cloves garlic minced
  • 1 tsp. smoked Spanish paprika
  • 1 tsp. red pepper flakes
  • ½ tsp. salt
  • ¼ cup Spanish sherry
  • 2 Tbsp. minced preserved lemon optional
  • juice of 1 lemon
  • 3 Tbsp. chopped fresh parsley
  • 1 ½ cups cherry or pearl tomatoes

Instructions

  • Add the olive oil to a large saute pan. Add the shrimp. Cook over medium low heat until the oil reaches 180 degrees. Simmer shrimp for 10 minutes until the shrimp are pink and just cooked through. Remove shrimp and drain on paper towels.
  • Pour off all but ½ cup olive oil. Warm the oil over medium heat. Add the garlic, salt and red pepper flakes and saute for about 1minute - don't burn the garlic!
  • Add the sherry, paprika, lemon juice, tomatoes and preserved lemon. Cook for 5 minutes or until the tomatoes are softened. Quickly add the shrimp to re warm. Take the pan off the heat and evenly divide mixture between 2 plates. Sprinkle with the parsley. Serve with crusty bread or ladle shrimp and sauce over freshly cooked pasta.

Nutrition

Calories: 306kcal | Carbohydrates: 12g | Protein: 49g | Fat: 4g | Cholesterol: 571mg | Sodium: 2309mg | Potassium: 717mg | Fiber: 3g | Sugar: 4g | Vitamin A: 4360IU | Vitamin C: 74mg | Calcium: 396mg | Iron: 8mg