Review: Spanish Sherried Shrimp, Tortilla Española, and a great Rioja

[KValley]

We took a quick trip to Spain last night (it was just as hot there, too ;)).

I made the Spanish Sherried Shrimp from July '98- very easy and most delicious. The zingy tomatoes and sweet red bell peppers, not to mention the fresh shrimp, were light and flavorful- perfect with the heavier Tortilla Española from August '01.
DH peeled and cut the potatoes, so the rest was a snap. I did make this earlier in the day, so we had it room temperature. We both loved it. A simple green salad with fresh tomatoes and orange bell peppers, and feta rounded out the meal.

Our wine was a 1997 Cune Rioja Clarete It was dry and earthy, with an aroma of cedar and a taste of roasted mushrooms, thyme, warm red fruit. It is maturing very well.

[mcraig13]

I've been making the Spanish Sherried Shrimp for several years--it was one of those that was good enough to remember.

[Beth]

Sounds like something my DH would love, and he'll peel and slice potatoes anytime. I have one last container of shrimp from our trip to the coast. I'll have to look that one up. Thanks.

[browneye]

KValley-
Yum! Thanks for the review. I have had my eye on both of those recipes. So far, I am really liking the August issue, even though I've been mostly traveling for 2 weeks! I am home now and eagerly anticipating playing with my new August CL.

Don't you love those Riojas? I'll have to try that one.
BTW, since your DH is home, did you ever find that French melon and do the melon thing you were describing? I am curious.
This might appear a little kinky to those BB'rs who missed your melon thread. Tee Hee... ;)

[KValley]

Originally posted by browneye
BTW, since your DH is home, did you ever find that French melon and do the melon thing you were describing? I am curious.
This might appear a little kinky to those BB'rs who missed your melon thread. Tee Hee... ;)

heh heh heh :cool: Kinky melon adventures still await- I haven't been to Pike Place yet to search for the Charentais. Eva found some in Eugene at the farmer's market, organically grown by a local grower, so I know it exists. DH brought back lots o' pineau des charentes and we're headed to the Olympic Peninsula next week on vacation, so we may have luck there.

And I found this Rioja at Esquin Wine Merchants on 4th in SODO- $12.

[Jessica]

Just another thumbs up for the Spanish Sherried Shrimp. I thought the flavors in this dish blended well together--one of those recipes where the whole is more than the sum of the parts.

[emilycat]

Would anyone mind dreadfully posting this recipe? I don't have the issues from that year, but this sounds wonderful. Thanks so much!

[Lynn B]

Here is the recipe. But it's from the Jul/Aug '99 issue, not '98!

SPANISH SHERRIED SHRIMP
Serve w/ long grain rice tossed w/ garlic and almonds.

1 T all-purpose flour
2 1/4 tsps chopped fresh -or- 3/4 tsp dried thyme
1/2 tsp salt, divided
1/4 tsp black pepper
1 pound medium shrimp, peeled & deveined
1 T olive oil
1 1/2 c chopped onion
1 1/2 c chopped red or green bell pepper
3 garlic cloves, minced
1/3 c medium dry sherry
1 (14.5 oz) can no-salt-added whole tomatoes, undrained & chopped
2 tsp sherry vinegar or white wine vinegar

Combine flour, thyme, 1/4 tsp salt and pepper in zip-top plastic bag. Add the shrimp; seal and shake well. Heat olive oil in a large non-stick skillet over med-high heat. Add the shrimp, saute 3 minutes. Remove shrimp from pan. Add onion, bell pepper, and garlic; saute 2 minutes. Add sherry, cook one minute. Add 1/4 tsp salt and tomatoes, cook 4 minutes. Stir in shrimp and vinegar. Yield: 4 servings (serving size: 1 1/4 c)

196 calories/5.3 gms fat/19.7 gms protein/17.2 gms carbs/2.2 gms fiber



Wow! This does sound delicious! I don't even remember ever seeing this recipe before!!! :rolleyes:

Lynn

[KValley]

Originally posted by Lynn B
Here is the recipe. But it's from the Jul/Aug '99 issue, not '98!


Thanks for catching this, Lynn!

[mb]

i think the spanish sherried shrimp was one of the very first CL recipes we tried...and sure enough, we were hooked :) another thumbs up from here!

[emilycat]

Lynn, you're so sweet -- thanks!

[Lynn B]

Emily,
You're quite welcome!

Lynn

[Wendy w]

Originally posted by Lynn B



Wow! This does sound delicious! I don't even remember ever seeing this recipe before!!! :rolleyes:

Lynn

I can identify with this. I have the CL 2000 Annual (with the recipes from '99 in it). Somehow, I didn't notice this. It could be from cookbook overkill:o too darned many! :eek: This looks wonderful and I have jumbo shrimp in the freezer. I wonder if these will work.

[KValley]

Originally posted by Wendy w
This looks wonderful and I have jumbo shrimp in the freezer. I wonder if these will work.

Wendy, I made this the first time with prawns and it was great (actually, I prefer it with prawns). I see no reason why jumbo shrimp wouldn't work.

Incidentally, DH and I had the leftovers cold, served over lowfat cottage cheese on a bed of lettuce. Still delicious!

[Donna P]

I made the Sherried Shrimp last night. Prep time was about an hour - peel and devein shrimp, lots of chopping for onion and peppers and garlic, and I used fresh tomatoes instead of canned. It was very good, but lots of work.

[Wendy w]

Thanks for the advice, Julie. This is definitely on my to try soon list!

[JackieO]

I had to resurrect this old thread because I made the Spanish Sherried Shrimp on Friday night, and my DH and DS fought each other for the leftovers for lunch today! :D THAT doesn't happen too much around here! It was very easy to make (once the shrimp were peeled & deveined), and the leftovers were even better than the original dish. Definitely a keeper -- one that is going into a page protector and my recipe binder in just a few minutes! :cool: