Sherry Garlic Marinade Recipes

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SHERRY MARINADE



Sherry Marinade image

Make and share this Sherry Marinade recipe from Food.com.

Provided by TishT

Categories     Low Protein

Time 2m

Yield 3/4 cup

Number Of Ingredients 4

1/2 cup sherry wine
1/3 cup honey
3 tablespoons lemon juice
1 1/2 teaspoons cinnamon

Steps:

  • Blend all the ingredients and pour the marinade over you meat.
  • Marinate 4-24 hours in the refrigerator, turning pieces occasionally.

SIZZLING SHERRY SHRIMP WITH GARLIC



Sizzling Sherry Shrimp with Garlic image

This recipe is from Spain. Sherry or lemon juice is not always used, but either one adds a nice contrast to the richness of the oil and garlic. You can easily substitute squid or scallops for the shrimp.

Provided by MMZEHER

Categories     World Cuisine Recipes     European     Spanish

Time 15m

Yield 4

Number Of Ingredients 8

¼ cup olive oil
4 cloves garlic, minced
1 teaspoon crushed red pepper flakes
1 teaspoon paprika
1 pound medium shrimp, peeled and deveined
2 tablespoons dry sherry or lemon juice
salt and freshly ground black pepper to taste
2 tablespoons chopped Italian flat leaf parsley

Steps:

  • Heat olive oil, garlic, red pepper flakes, and paprika in a large skillet over medium-high heat. Once the oil is hot and the garlic has turned golden brown, increase heat to high and add the shrimp. Cook until the shrimp turn pink and opaque, about 3 minutes.
  • Deglaze the pan with sherry or lemon juice and season to taste with salt and pepper. Serve garnished with chopped parsley.

Nutrition Facts : Calories 223.2 calories, Carbohydrate 3 g, Cholesterol 172.6 mg, Fat 14.7 g, Fiber 0.5 g, Protein 18.9 g, SaturatedFat 2.2 g, Sodium 284.1 mg, Sugar 0.2 g

SHERRY - GARLIC MARINADE



Sherry - Garlic Marinade image

Make and share this Sherry - Garlic Marinade recipe from Food.com.

Provided by Steve_G

Categories     Microwave

Time 8m

Yield 1 batch

Number Of Ingredients 7

1 cup dry sherry
1/2 cup canola oil
4 cloves chopped garlic
1 teaspoon paprika
1 tablespoon italian seasoning
salt and pepper
10 ice cubes

Steps:

  • Whisk all ingredients except oil into a container, slowly add oil while whisking, microwave on HI for three minutes (or bring to a boil in a pan).
  • Cool by adding ice cubes.
  • Marinate 4 lbs of meat for 6-8 hours.

Nutrition Facts : Calories 1982.1, Fat 109.3, SaturatedFat 7.8, Sodium 66.2, Carbohydrate 37.3, Fiber 1, Sugar 9.7, Protein 1.9

ROASTED CHICKEN WITH GARLIC-SHERRY SAUCE



Roasted Chicken with Garlic-Sherry Sauce image

This garlic-kissed chicken is delicious, plain or fancy. It's an elegant entree for guests-and my husband and I love its leftovers in rice casseroles and hot, open-face sandwiches. -Sheri Sidwell, Alton, Illinois

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 4 servings.

Number Of Ingredients 11

2 quarts water
1/2 cup salt
4 bone-in chicken breast halves (12 ounces each)
3/4 teaspoon pepper, divided
2 teaspoons canola oil
8 garlic cloves, peeled and thinly sliced
1 cup reduced-sodium chicken broth
1/2 cup sherry or additional reduced-sodium chicken broth
3 fresh thyme sprigs
1/4 cup butter, cubed
1 teaspoon lemon juice

Steps:

  • For brine, in a large saucepan, bring water and salt to a boil. Cook and stir until salt is dissolved. Remove from the heat; cool to room temperature., Place a large heavy-duty resealable plastic bag inside a second large resealable plastic bag; add chicken. Carefully pour cooled brine into bag. Squeeze out as much air as possible; seal bags and turn to coat. Refrigerate 1-2 hours, turning several times., Preheat oven to 400°. Drain and discard brine. Rinse chicken with cold water; pat dry. Sprinkle with 1/2 teaspoon pepper. In a large ovenproof skillet, brown chicken in oil over medium heat. , Bake, uncovered, 20-25 minutes or until a thermometer reads 170°. Remove chicken and keep warm. Drain drippings, reserving 1 tablespoon., In the drippings, saute garlic for 1 minute. Add broth, sherry or additional broth and thyme. Bring to a boil; cook until liquid is reduced to 1 cup. Discard thyme. Stir in the butter, lemon juice and remaining pepper. Serve with chicken.

Nutrition Facts : Calories 534 calories, Fat 29g fat (12g saturated fat), Cholesterol 197mg cholesterol, Sodium 508mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 0 fiber), Protein 60g protein.

CHICKEN MARINADE



Chicken Marinade image

A little sherry makes all the difference in this succulent grilled chicken recipe with an Asian flair.

Provided by margie12

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Healthy

Time 4h30m

Yield 4

Number Of Ingredients 6

1 cup soy sauce
½ cup vegetable oil
1 tablespoon cooking sherry
3 tablespoons brown sugar
3 cloves garlic, crushed
4 boneless, skinless chicken breast halves

Steps:

  • In a medium bowl, mix soy sauce, vegetable oil, sherry, brown sugar, and garlic. Pour into a large resealable bag. Place chicken in the bag, and shake to coat. Marinate in the refrigerator at least 4 hours.
  • Preheat an outdoor grill for high heat, and lightly oil grate.
  • Place chicken on the prepared grill. Cook 6 to 8 minutes on each side, or until no longer pink and juices run clear. Discard remaining marinade.

Nutrition Facts : Calories 320.4 calories, Carbohydrate 16.2 g, Cholesterol 0 mg, Fat 27.3 g, Fiber 0.6 g, Protein 4.2 g, SaturatedFat 4.3 g, Sodium 3633.3 mg, Sugar 11 g

SIZZLING SHERRY SHRIMP WITH GARLIC



Sizzling Sherry Shrimp With Garlic image

Make and share this Sizzling Sherry Shrimp With Garlic recipe from Food.com.

Provided by Lavender Lynn

Categories     Spanish

Time 15m

Yield 4 serving(s)

Number Of Ingredients 8

1/4 cup olive oil
4 garlic cloves, minced
1 teaspoon crushed red pepper flakes
1 teaspoon paprika
1 lb medium shrimp, peeled and deveined
2 tablespoons dry sherry (lemon juice)
salt & freshly ground black pepper, to taste
2 tablespoons parsley, chopped Italian flat leaf

Steps:

  • Heat olive oil, garlic, red pepper flakes, and paprika in a large skillet over medium-high heat.
  • Once the oil is hot and the garlic has turned golden brown, increase heat to high and add the shrimp.
  • Cook until the shrimp turn pink and opaque, about 3 minutes.
  • Deglaze the pan with sherry or lemon juice and season to taste with salt and pepper.
  • Serve garnished with chopped parsley.

Nutrition Facts : Calories 213.6, Fat 14.8, SaturatedFat 2, Cholesterol 143.2, Sodium 646.2, Carbohydrate 2.8, Fiber 0.4, Sugar 0.2, Protein 15.8

LEMON SHERRY MARINADE



Lemon Sherry Marinade image

Was looking for a chicken marinade and came across one by our own Tish. It seemed great but not quite what I wanted. I re-invented the recipe to this one with thanks to Tish for the idea.(Cooking time is actually marinade time)

Provided by Happy Harry 2

Categories     Low Protein

Time 4h15m

Yield 1 serving(s)

Number Of Ingredients 6

1/2 cup sherry wine (can use cream sherry)
1/8 cup salad oil
1 -2 teaspoon onion, minced
1 garlic clove, pressed (or mashed)
1 large lemon, juice of
1/4 teaspoon fresh lemon zest

Steps:

  • Whisk all the ingredients until well blended.
  • Prepare chicken or other choice of meat.
  • Place chicken and marinade in covered container or ziplock plastic bag.
  • Turn several times to coat meat.
  • Marinade 4-6 hours in refrigerator for chicken and up to overnight for other meats.
  • Discard marinade after using one time.

Nutrition Facts : Calories 753.8, Fat 27, SaturatedFat 3.7, Sodium 31.2, Carbohydrate 21.6, Fiber 0.3, Sugar 6, Protein 0.8

GARLIC-SHERRY CHICKEN



Garlic-Sherry Chicken image

I was participating in a forum thread where a cook was looking for a garlic sauce recipe for chicken. The recipes people were talking about sounded so good that I made my chicken with the garlic-y sherry sauce for dinner tonight and wrote it down so I could post it. The marinated artichoke hearts give it a special tang. If your family is larger or smaller than mine its easy to adjust quantities and it holds well if you need it to -- a good buffet dish for entertaining. I use bone-in, skin-on chicken breasts because they stay moister during cooking.

Provided by 3KillerBs

Categories     Chicken Breast

Time 45m

Yield 6-10 serving(s)

Number Of Ingredients 12

2 -3 lbs chicken breasts
1 tablespoon butter
1 tablespoon olive oil
2 garlic cloves, minced
2 onions, minced
3 tablespoons flour
2 cups chicken stock
1/4 cup sherry wine
12 ounces marinated artichoke hearts
8 ounces fresh mushrooms, sliced (optional)
1/2 teaspoon salt
fresh ground black pepper

Steps:

  • Use a sharp knife and poultry shears to divide chicken breasts into 4-6oz, serving pieces. You can get two pieces out of a moderate-sized breast or 3 pieces out of a large one.
  • Drain and coarsely chop artichoke hearts.
  • Heat butter and olive oil over medium heat in a large, heavy skillet that can go into the oven.
  • Brown chicken on all sides, browning the skin side first. Remove to a dish that will catch the juices.
  • Saute onions and garlic on low-medium until onions are soft and translucent.
  • Add mushrooms if using them and cook briefly.
  • Add sherry to pan and stir until it has all evaporated.
  • Sprinkle flour over the onions and cook as a roux for a minute or two. If there is not enough fat remaining in the pan add a little more butter.
  • Slowly add chicken broth, stirring vigorously so as not to create any lumps. Add salt and pepper. Bring to a boil then turn heat down to a simmer.
  • Add artichoke hearts, chicken pieces, and chicken juices. Stir in gently.
  • Cover and simmer 8-12 minutes or until the chicken is barely cooked and the sauce has thickened slightly. (The sauce will still be quite runny, not thick like gravy).
  • Hold in oven at 225F if necessary. Could be held in a crockpot on warm for buffet service.
  • I suggest serving over rice or noodles. Also good with crusty bread to sop up the sauce. Your favorite green vegetable will round out the meal nicely.
  • Note: If you wish to use boneless, skinless breasts I suggest cooking them until almost done in the browning stage so that they will finish cooking as they sit while you make the sauce, then rewarming them briefly in the sauce immediately before serving.
  • Note: If your family prefers dark meat you could use thighs instead of or in addition to breasts but will probably need to pour off excess grease before adding the flour.
  • Note: If you want a thicker, more gravy-like sauce increase the flour to achieve your preferred texture.
  • Note: This recipe can be made with boneless pork chops instead of chicken if you follow the directions for boneless breasts.
  • Variation: Decrease the amount of chicken stock slightly. Add the juice and zest of one lemon and 1 tbs capers.
  • Variation: Add 1-2lbs of barely-cooked asparagus tips at the last moment and cook just long enough to heat through.

SHERRY BLEND FLANK STEAK MARINADE



Sherry Blend Flank Steak Marinade image

I didn't know what to call this recipe since I just called it "Flank Steak" on my recipe card. My kids love it. The steak is nice on top of garlic bread with salad.

Provided by Oolala

Categories     Meat

Time 11m

Yield 4 serving(s)

Number Of Ingredients 8

1 (1 1/2-2 lb) flank steaks
1/2 cup soy sauce
1/4 cup sherry wine
2 teaspoons honey
1 garlic clove, finely chopped
2 tablespoons canola oil
1 teaspoon freshly grated ginger
fresh pepper

Steps:

  • Put all ingredients, except steak, in a bowl and mix well.
  • Put steak in a pyrex dish and coat both sides of steak with the blend.
  • Cover dish with a plastic wrap and place in refrigerator.
  • Marinate for an hour or longer.
  • Broil or Grill meat to your liking.
  • When done, carve meat horizontally across the grain into thin slices.

Nutrition Facts : Calories 439.5, Fat 21.2, SaturatedFat 6.4, Cholesterol 69.7, Sodium 2106.9, Carbohydrate 7.4, Fiber 0.4, Sugar 4.1, Protein 40

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