Simple Saute Shrimp with Sherry, Capers, Vegetables and Fresh Herbs
Lately I have been cooking meals that are simple… fewer ingredients and meals that can be made quickly. Fish and shrimp are regularly on the menu these days, Hopefully the ingredients listed here are already in your kitchen cabinet or perhaps in your refrigerator. All of the vegetables and pantry items listed below are regularly on my grocery list, as they are staples for many recipes.
Since it is summer, I tend to cook lighter meals. I make this Shrimp with Sherry and vegetables quite often and I love it for either dinner or lunch. Wonderful as leftovers to eat all week long.
Seafood loves fresh herbs….so if you have not planted your own herb garden, it is not too late. It is so gratifying to plant your own herbs, see them grow and have the convenience of being able to walk outside and get whatever herbs you need.
Ingredients you will need:
- 2 pounds of Jumbo White shrimp, peeled and with veins removed
- 1 Tablespoon of Olive Oil
- Pinch of Salt
- Pepper to Taste
- 1/2 cup of Dry Sherry or Sherry Cooking Wine
- 3 Tablespoons of Capers
- 1 8oz box of Baby Bella mushrooms
- 1 bunch of chopped Green Onions (Scallions)
- 1 Tablespoon of Low Sodium Organic Seafood Seasoning by Frontier
- 1 bunch of fresh basil sliced into ribbons
- 1 large handful of chopped fresh parsley
- 8 sprigs of fresh Thyme
- 6 cloves of minced garlic
- You can serve this over Spaghetti Squash, riced Cauliflower or if you embrace carbs, serve over rice. Personally, I love it served over Spaghetti Squash. You can view how to cook a Spaghetti Squash here at my Blog site.
Let’s get cooking!
- In a saucepan, drizzle in a bit of olive oil and allow to heat up on medium high.
- While this is heating up, liberally season your jumbo shrimp with your seafood seasoning
- Add your box of mushrooms to the pan and saute for about 3-5 minutes.
- Add in your Sherry, minced garlic, capers, pinch of salt and a few dashes of pepper.
- Add in your shrimp and cook for about 3-5 minutes stirring till they become pink and almost firm.
- Just before your shrimp are done cooking, add in your fresh Thyme, Parsley, Green Onions and Basil. Keep tossing/ stirring until the shrimp are cooked on all sides and feel free to add a little bit more Seafood Seasoning, Sherry and Olive Oil if needed.
- Sprinkle with a little bit more pepper
To Serve
As suggested above, serve over Spaghetti Squash or Cauliflower Rice to keep this low in calories and carbs. Should you wish to embrace carbs, serve over brown or white rice. Sometimes, I will sprinkle a little bit of Parmigiano-Reggiano on top with a few more fresh herbs of basil and parsley for garnish.
I did serve this with a side of sweet potatoes:
I simply sliced up a couple of sweet potatoes, with the skin on, into medallions, placed on a baking sheet, sprayed both sides of each slice with spray olive oil, drizzled with just a bit of salt and pepper and baked at 375 degrees for about 45 minutes until tender. Be sure to flip each medallion over half way through the cooking process. If you wish to crisp them up a bit, turn on the broiler for about 5-10 minutes, watching carefully that they do not burn.