Appetizer recipe from "First Impressions" by Betty Rosbottom. This sauce works well with shellfish like shrimp, scallops or crab.
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Units: US | Metric
For the Mayonnaise
- 1 cup mayonnaise, Hellman's is preferred
- 1 tablespoon dry sherry
- 2 1/2 teaspoons orange zest, grated
For the shrimp
- 1To prepare the sherry mayonnaise, whisk the mayonnaise, sherry and orange zest together in a mixing bowl. Cover and refrigerate. This can be prepared up to 2 days ahead of serving.
- 2Use a vegetable stripper to cut long strips of the peel from the navel orange. Cut the orange peel into very thin julienne strips about 3" long. This can be done a day ahead of serving and wrapped in moistened paper towels and then tightly wrapped in plastic wrap. Cover and refrigerate.
- 3To cook the shrimp, heat 2 tablespoons each of the butter and the oil in a large, heavy skillet over medium-high heat. When hot, add enough shrimp to comfortably fit in a single layer in the pan and saute, turning once, until the shrimp are curled and pink; about 3-4 minutes.
- 4Drain shrimp on paper towels and continue this process in batches until all the shrimp are cooked, adding the remaining or additional butter or oil as needed.
- 5The shrimp are served at room temperature so they can be prepared in advance and left at cool room temperature for 30-40 minutes.
- 6To serve, place a bowl of the mayo in a serving tray and surround the bowl with the shrimp on a bed of lemon leaves. Sprinkle with the orange peel over the shrimp.
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Nutritional Facts for Shrimp With Orange Sherry Mayonnaise
Serving Size: 1 (23 g)
Servings Per Recipe: 50
- Amount Per Serving
- % Daily Value
- Calories 53.5
- Calories from Fat 30
- Total Fat 3.3 g
- Saturated Fat 0.8 g
- Cholesterol 30.7 mg
- Sodium 60.5 mg
- Total Carbohydrate 1.7 g
- Dietary Fiber 0.0 g
- Sugars 0.5 g
- Protein 3.7 g
The following items or measurements are not included: