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Shrimp Tapas in Sherry Sauce

Shrimp Tapas in Sherry Sauce

Shrimp Tapas in Sherry Sauce

The seas surrounding the Iberian Peninsula abound with seafood. Tapas bars, or tascas, may offer a variety of seafood or specialize in just one type. Shrimp tapas are frequently served on slices of crusty bread to catch the flavorful juices.


Makes 4 appetizer servings


1 slice thick-cut bacon, cut into 1/4-inch strips (optional)
2 tablespoons olive oil
2 ounces crimini or button mushrooms, sliced into quarters
1/2 pound large shrimp (about 16 shrimp), peeled and deveined, leaving tails attached
2 cloves garlic, thinly sliced
2 tablespoons medium dry sherry
1 tablespoon fresh lemon juice
1/4 teaspoon red pepper flakes


  1. Cook bacon in large skillet over medium heat until brown and crispy. Remove from skillet with slotted spoon; drain on paper towels. Set aside.
  2. Add oil to bacon drippings in skillet. Add mushrooms; cook and stir 2 minutes.
  3. Add shrimp and garlic; cook and stir 3 minutes or until shrimp turn pink and opaque. Stir in sherry, lemon juice and red pepper flakes.
  4. Remove shrimp to serving bowl with slotted spoon. Cook sauce 1 minute or until reduced and thickened. Pour over shrimp. Sprinkle with reserved bacon.

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