Shrimp With Orange Sherry Mayonnaise

Name: Shrimp With Orange Sherry Mayonnaise
Prep time: 25 min
Total time: 25 min
Yield: 2 lbs., 50 serving(s)
Ingredients: 1 cup mayonnaise, Hellman's is preferred; 1 tablespoon dry sherry; 2 1/2 teaspoons orange zest, grated; 1 large navel orange; 3 tablespoons unsalted butter, plus more if needed; 3 tablespoons olive oil, plus more if needed; 2 lbs large shrimp, 21/30 count, peeled and deveined; lemon leaves (to garnish) (optional)

Submitted by Oolala

"Appetizer recipe from "First Impressions" by Betty Rosbottom. This sauce works well with shellfish like shrimp, scallops or crab."

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Ready In:: 25mins
Ingredients:: 8
Yields:: 2 lbs.
Serves:: 50

ingredients

For the Mayonnaise
1 cup mayonnaise, Hellman's is preferred
1 tablespoon dry sherry
2 ¹⁄₂ teaspoons orange zest, grated
For the shrimp
1 large navel orange
3 tablespoons unsalted butter, plus more if needed
3 tablespoons olive oil, plus more if needed
2 lbs large shrimp, 21/30 count, peeled and deveined
lemon leaves (to garnish) (optional)

directions

To 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.
Use 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.
To 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.
Drain 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.
The shrimp are served at room temperature so they can be prepared in advance and left at cool room temperature for 30-40 minutes.
To 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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RECIPE SUBMITTED BY

Oolala

I've collected recipes since I was a teen. After all these years I'm trying to get all my index cards and clippings, that still sound interesting to me, posted here so that I can find them and eventually make them! I've posted some of my Mom's recipes. I regret not having paid more attention to my Grandmothers' cooking. They made some dishes that I miss and there were/are no recipes for them. I have a wonderful DH and 2 wonderful sons. They are thrilled that I found this site since they directly benefit from it! Before finding 'Zaar, I was less of a cook and more of a recipe collector but now I try many more things and we're having more fun in the kitchen (at least I am)! Thanks for all your ratings, comments and help in the forums AND for posting so many great recipes. You've enhanced my cooking skills and expanded my horizons! I've learned so much. For fun, I also like to read fiction, travel, see movies and shows, shop (and I love to browse thrift shops and rummage/garage sales for cookbooks, etc.). The discovery of a new dish does more for the happiness of mankind than the discovery of a new star Brillat-Savarin

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