This particular dish is made with 16/20 count shrimp which means 16 to 20 shrimp per pound. We generally get 38-40 in each bag which is great because we get at least two meals out of the bag. For this recipe in which the shrimp is being served over rice with the sauce my suggested serving per person would be no more than 8 shrimp per serving. These are fairly large shrimp and although they shrink when cooked, that's an adequate serving.
If you are having guests for the holidays and want to make something special, this recipe is delicious and it is easy to make. The only "fussy" ingredient if you will in this recipe is sherry which I urge you to purchase at a liquor store and not a grocery store. The shrimp cost $15.98 for the two pound bag which makes it a little less than what you would spend on say a spoon roast at $4.99 per pound.
Whenever you are using frozen shrimp, be sure to defrost them in cold water. Takes about 20 to 30 minutes. Another thing: remove the shells and save them for stock. Also be sure and rinse the shrimp one more time after removing the shells.
If you don't have shrimp shells in your freezer already, make the shrimp stock from the shells you get from shelling the shrimp you are prepping. I already had some, so my stock is set and I'll save the shells I get from this bag and put them in the freezer.
16-20 count shrimp take about 8 minutes total to cook. If the shrimp curl to an O they say they are overcooked and if in a C they are cooked. My husband and I happened to like the shrimp cooked a tad longer than the C.
Take your shrimp shells and put them in a sauce pot. Cover with 3 cups water. Add in 2 or 3 bay leaves and about 1 1/2 tsp. of whole black peppercorns and about 1/2 tsp. of salt. Cover and simmer for about 30 minutes. At the end strain the stock
You can freeze the remaining left over stock by placing in a container with a lid, or make discs in muffin tins. After they are frozen pop them out and put them in zip lock bags in the freezer. Put in 2 or 3 per bag for handy use.
- 16/20 ct. shrimp
- 1 cup shrimp stock
- 2 tbs. half and half or heavy cream
- 1/2 cup sherry
- 3 tbsp. onion - finely minced
- 2 cloves garlic - finely minced
- 1 tbsp. butter
- 2 1/2 tsp. paprika
- 1 tsp. granulated garlic
- salt and pepper to taste
- After your shrimp are prepped, place them in a bowl and add in the 2 tsp. paprika and 1 tsp. granulated garlic. Mix well and store covered in the refrigerator.
- In a saute pan melt the butter over medium low heat, add in the onion and garlic. Stir and cook for about 2-3 minutes.
- Add in the sherry and over medium heat reduce the liquid by half.
- Next, add in the shrimp stock and cook until that reduces by half. Add in the last 1/2 tsp. of paprika.
- Add the shrimp to the pan and cook for about 2 minutes. Stir and turn the shrimp over. Cook for 2 more minutes.
- Remove the shrimp and add in the cream or half and half. Stir and cook for 2 minutes.
- Add the shrimp back to the sauce and continue to cook for about 4 more minutes until the shrimp are cooked through. About 8 minutes total for this size shrimp.
- Taste and adjust for additional seasoning.
OTHER SHRIMP RECIPES YOU MAY LIKE: