Shrimp a la King
Updated March 28, 2023
- Total Time
- 10 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2tablespoons butter
- 1¾pounds shrimp, shelled and deveined
- Salt and freshly ground pepper to taste
- 2tablespoons finely chopped shallots
- 1sweet red bell pepper, cored, seeded and cut into small strips
- â…“pound mushrooms, thinly sliced
- ¼cup dry sherry
- ¾cup heavy cream
Nutritional analysis per serving (4 servings)
403 calories; 23 grams fat; 14 grams saturated fat; 1 gram trans fat; 6 grams monounsaturated fat; 1 gram polyunsaturated fat; 7 grams carbohydrates; 1 gram dietary fiber; 4 grams sugars; 43 grams protein; 768 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat the butter in a nonstick skillet. Add the shrimp, salt, pepper and shallots. Cook quickly, shaking and tossing the skillet, over high heat about 2 minutes.
- Step 2
Using a slotted spoon, put the shrimp on a warm dish. Add the red pepper, mushrooms, salt and pepper to the skillet. Cook, stirring, over medium-high heat until wilted, about 2 minutes.
- Step 3
Add the sherry and reduce to half. Add the cream and cook over high heat about 2 minutes. Return the shrimp to the sauce and cook just to heat through. Serve with rice.
Private Notes
Comments
I made this a couple of years' ago the first time. Using what I had on hand, I used a combination of fresh shiitake and brown beech mushrooms totaling 7 ounces, and instead of dry sherry, I used a decent Madeira, which was somewhat sweeter than a dry sherry. I also added a little pinch of cayenne pepper for some oomph, which I note that Pierre Franey often adds to his recipes. Used medium shrimp. It was very good on some Basmati rice. It is also fine on toast. Very nice recipe.
Sauce lacked flavor somewhat and was too thin. Next time suggest reducing sauce more, maybe cooking shells in sauce for awhile while cooking down slowly, add more salt, double the shallot, add some fresh herbs.
Although I like both shrimp and sherry, I found the taste of them together in this dish to be unpleasant.