Categories: Appetizers, Rachael Ray, Shrimp

Ingredients

• 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

Directions

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

2. Heat the EVOO, three turns of the pan, in a large skillet over medium-high heat.

3. Lightly brown the mushrooms for about 8-10 minutes, then add the paste to the pan and stir.

4. Add the shrimp and cook until they are pink and firm.

5. Deglaze the pan with sherry; add the butter and toss to melt.

6. Serve immediately.

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