F&W Free Preview All You Coastal Living Cooking Light Food and Wine tab Health myRecipes Southern Living Sunset
My F&W
quick save (...)

Shrimp and Baby Beets with Sherry Vinegar

  • SERVINGS: 4
  • HEALTHY

This would make a terrific lunch or supper paired with the Tabbouleh with Mint, Cilantro and Chives

  1. 20 baby beets (1 1/4 pounds), preferably a mixture of white, golden and red, greens trimmed
  2. Salt
  3. 2 tablespoons unsalted butter
  4. 1/4 cup plus 1 tablespoon chicken stock, canned low-sodium broth or water
  5. 3/4 pound medium shrimp—shelled, deveined and butterflied
  6. Freshly ground pepper
  7. 2 tablespoons sherry vinegar
  8. 1 tablespoon capers
  9. 1 tablespoon minced chives
  10. 1 tablespoon minced parsley
  1. Put each color of beet into a separate small saucepan and cover with water. Bring to a boil, salt the water and simmer over low heat until tender, about 20 minutes. Drain and peel the beets.
  2. In a medium skillet, melt the butter in 1/4 cup of the chicken stock. Add the shrimp, season with salt and pepper and cook over moderate heat, stirring, for 2 minutes. Using a slotted spoon, transfer the shrimp to a plate and cover loosely with foil.
  3. Add the sherry vinegar and the beets to the skillet and bring to a simmer over moderate heat. Stir in the capers, chives parsley, shrimp and the remaining 1 tablespoon of stock and season with salt and pepper. Serve at once.
Make Ahead The cooked beets can be refrigerated overnight. Bring to room temperature before proceeding. Notes One Serving Calories 186 kcal, Total Fat 7.7 gm, Saturated Fat 4.1 gm, Protein 17 gm, Carbohydrates 12 gm.
You Might Also Like

Ratings

Average Rating

(0)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    American Express Publishing ("AEP") may use your email address to send you account updates and offers that may interest you. To learn more about the ways we may use your email address and about your privacy choices, read the AEP Privacy Statement.
    How we use your email address
    advertisement
    Congratulations to Nicholas Elmi, winner of Top Chef: New Orleans, the 11th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.