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
"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
MsgID: 3142752
Shared by: Betsy at Recipelink.com
In reply to: Recipe: Assorted Recipes (7)
Board: Daily Recipe Swap at Recipelink.com
Shared by: Betsy at Recipelink.com
In reply to: Recipe: Assorted Recipes (7)
Board: Daily Recipe Swap at Recipelink.com
- Read Replies (8)
- Post Reply
- Post New
- Save to Recipe Box
Reviews and Replies: | |
1 | Recipe: Assorted Recipes (7) |
Betsy at Recipelink.com | |
2 | Recipe: Indian-Style Pinto Beans |
Betsy at Recipelink.com | |
3 | Recipe: Oven-Roasted Vegetables |
Betsy at Recipelink.com | |
4 | Recipe: Smoked Salt (using stovetop smoker, wok, or grill) |
Betsy at Recipelink.com | |
5 | Recipe: Mississippi Dirty Rice |
Betsy at Recipelink.com | |
6 | Recipe: Sunshine Carrots (microwave) |
Betsy at Recipelink.com | |
7 | Recipe: Kansas City Sweet and Smoky Rub, Basic Seasoned Salt, and Smoked Salt |
Betsy at Recipelink.com | |
8 | Recipe: Shrimp with Vinegar Cream |
Betsy at Recipelink.com | |
9 | re: Smoked Salt |
Peter |
ADVERTISEMENT
Random Recipes from:
Main Dishes - Fish, Shellfish
Main Dishes - Fish, Shellfish
- Veracruz Style Red Snapper (baked in sauce using tomato, olives and raisins)
- Oven-Poached Salmon Steaks With Mustard Dill Sauce
- Giovanni Shrimp Scampi
- Scallops Primavera
- Oven-Fried Salmon Steaks (using herb-seasoned stuffing and parmesan)
- Salmon Loaf (using cracker crumbs and beaten egg whites)
- Salmon with Cucumber-Sour Cream Sauce (using dill and lime, grilled or broiled)
- Sauteed Halibut with Arugula, Roasted Beets, and Horseradish Creme Fraiche
- Salmon with Basil Cream Sauce
- Mussels in Sailor's Sauce
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg
Allowed file types: .gif .png .jpg .jpeg
POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute