Shrimp and ‘Shrooms with Sherry

A jolt of flavor adds zing to shrimp. Serve with Chorizo Sliders and Orange Salad Spanish-Style.


  • 1/2 cup flat leaf parsley
  • 1/2 medium red onion, coarsely chopped
  • 2 fresh bay leaves
  • 6 cloves garlic, peeled
  • 1 tablespoon black peppercorns (a palmful)
  • 1 tablespoon orange zest
  • About 2 tablespoons fresh thyme leaves
  • 1 red chili pepper, chopped
  • 3 tablespoons extra virgin olive oil (EVOO)
  • 1 1/4 pounds very small white mushrooms
  • 1 pound large shrimp, peeled and deveined
  • About 1/3-1/2 cup dry sherry
  • 2 tablespoons butter


In a food processor, process the parsley, onion, bay leaves, garlic, peppercorns, orange zest, thyme leaves, and chili pepper into a paste.

Heat the EVOO, three turns of the pan, in a large skillet over medium-high heat. Lightly brown the mushrooms for about 8-10 minutes, then add the paste to the pan and stir. Add the shrimp and cook until they are pink and firm. Deglaze the pan with sherry; add the butter and toss to melt. Serve immediately.

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