Recipe: Shrimp with Vinegar Cream

SHRIMP WITH VINEGAR CREAM

"This vinegar cream sauce goes equally well on anything quickly sauteed, such as chicken, pork or vegetables. Experiment with different fruit vinegars, found in gourmet stores and some markets, and adjust to taste."

1 pound large shrimp
3 tablespoons butter
2 tablespoons olive oil
1/4 cup minced shallots or green onion (green and white part)
1/2 cup fragrant fruit vinegar, such as pear, plum or apple
2 cups homemade chicken stock or your favorite canned broth
2/3 cup heavy cream or creme fraiche
1/4 cup diced fresh fruit, such as pears, or whatever the vinegar is flavored with (optional)
2 teaspoons finely chopped fresh herbs of your choice
Salt and freshly ground pepper

Peel and devein the shrimp, reserving the shells. Drain the shrimp, rinse, and set aside.

In a heavy saut pan, heat 2 tablespoons of the butter and 1 tablespoon of the olive oil over medium-high heat.

Coarsely chop the reserved shells and add to the pan, along with the shallots (or green onion), and stir until lightly colored.

Add the vinegar and stock and reduce over high heat until the sauce thickens slightly, about 4 minutes.

Strain, pressing down on the solids, and return the liquid to the pan. Add the cream. Reduce again to a light sauce consistency.

Stir in the fruit, if using, and herbs, and season to taste with salt and pepper. Set aside and keep warm.

Wipe out pan, add the remaining butter and oil, and quickly saute the shrimp until pink and barely cooked through.

Arrange on warm plates and spoon on the warm sauce. Serve immediately.

Servings: 4
Source: John Ash: Cooking One on One: Private Lessons in Simple, Contemporary Food from a Master Teacher by John T. Ash