Sherry Pepper Shrimp


48 unpeeled large fresh shrimp (2 pounds)

2/3 cup plus 1 tablespoon dry sherry, divided

2 teaspoons crushed red pepper

1 teaspoon fennel seeds, crushed

3 cloves garlic, crushed

2 1/2 cups finely chopped sweet red pepper

1 (14 1/2-ounce) can no-salt-added whole tomatoes, drained and chopped

1/4 cup minced shallots

1 teaspoon Hungarian paprika

2 teaspoons hot sauce

1 teaspoon lemon juice

2 1/2 tablespoons capers, drained

1/4 cup reduced-calorie mayonnaise

Vegetable cooking spray


Peel and devein shrimp, leaving tails intact, place shrimp in a shallow dish. Combine 1/3 cup sherry, crushed red pepper, fennel, and garlic; pour over shrimp. Cover; marinate in refrigerator 4 hours.

Combine sweet red pepper, tomato, shallots and 1/3 cup sherry in a sauce pan. Bring to a boil; cover, reduce heat, and simmer 15 minutes. Uncover and cook over high heat 10 minutes or until liquid evaporates, stirring frequently. Cool completely. Transfer mixture to container of an electric blender; add paprika, hot sauce, and lemon juice. Cover and process 2 minutes or until smooth. Transfer to a bowl, stir in capers. Combine mayonnaise and remaining 1 tablespoon sherry; stir well.

Remove shrimp from marinade; discard marinade. Thread shrimp onto 8 (12-inch) metal skewers. Coat grill rack with cooking spray, and place on grill over medium-hot coals (350° to 400°). Place kabobs on rack; grill, uncovered, 4 to 5 minutes on each side or until shrimp turn pink.

Spoon 1/4 cup pepper puree into each dish. Drizzle mayonnaise mixture over puree. Arrange 6 shrimp in each dish.

Yield: 8 appetizer servings

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