Shrimp with Buttery Balsamic Vinegar Sauce Recipe

Shrimp with Buttery Balsamic Vinegar Sauce Recipe

5/5

Try serving this dish with orzo tossed with butter and grated Parmesan and a salad.

Recipe by Leslie Revsin, Fine Cooking Issue 29
Photo by Mark Ferri

Verified Recipe ✅

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Ingredients:

  • 1-3/4 lb. large shrimp, peeled, deveined, rinsed
  • 7 Tbs. butter, cut into 1 Tbs. pieces
  • Salt and freshly ground black pepper
  • 1/2 cup balsamic vinegar*
  • 2 Tbs. chopped mixed fresh herbs, such as chives, tarragon, and flat-leaf parsley
  • Lemon wedges (optional)

 

* Balsamic Vinegar Recipe...Easy and Delicious!

Directions:

Dry the rinsed shrimp well with paper towels and set aside.

Put a colander or large strainer in a bowl and set it beside the range. In a large skillet set over high heat, melt 1 Tbs. of the butter. When the butter froths, add the shrimp and season well with salt and pepper. Stir several times as the shrimp cook — they may brown slightly, which is good. They’re done as soon as they’re just cooked through and opaque, 3 to 5 minutes; cut one in half to check. Remove the pan from the heat; transfer the shrimp with a slotted spoon to the colander. Cover the shrimp loosely with foil and set aside to keep warm while making the sauce.

Pour off all but 1 or 2 tsp. of liquid from the pan. Set the pan back over high heat and add the remaining 6 Tbs. butter, swirling the pan once or twice until the butter turns light nut brown, about 2 minutes. (Any brown bits that have stuck to the pan will become even browner, but they shouldn’t burn.) Immediately pour the balsamic vinegar into the pan and start scraping up the brown bits. Continue to scrape and cook until the sauce thickens somewhat and starts to appear glaze-like, about 2 minutes. The sauce will reduce to a scant 1/2 cup. Turn off the heat and stir in the drained shrimp (discard any accumulated liquid in the bowl) to coat them lightly with the sauce and briefly rewarm them without cooking any further. Taste and adjust the seasonings, if necessary. Sprinkle with the fresh herbs and serve immediately with lemon wedges, if desired.

4/5

The almond crust and added vino cotto bring a new texture and flavor to apple tarts.

Recipe and photo by Deena Montillo

Verified Recipe ✅

5/5

An elegant alternative to traditional Italian cannoli--a definite crowd pleaser!

This recipe made it into the Reader's Digest "Taste of Home Christmas 2011" cookbook . It also was the DECEMBER 2009 WINNER of the "Make it Fabulous with Fillo Recipe Contest" and out of 10 Finalists the THIRD PLACE FAN FAVORITE. This contest was sponsored by Athens Foods, the world's largest producer of phyllo dough.

Recipe and photo by Deena Montillo
Video by Athens Foods

Click Here for Alternative Recipe that won a contest by the leading Taste of Home magazine.

Verified Recipe ✅

5/5

Try serving this dish with orzo tossed with butter and grated Parmesan and a salad.

Recipe by Leslie Revsin, Fine Cooking Issue 29
Photo by Mark Ferri

Verified Recipe ✅

Embrace The Multitude Of Benefits That Vino Cotto Brings To Your Culinary Repertoire. Let Its Exquisite Flavor, Versatility, And Health-Conscious Qualities Inspire Your Creativity In The Kitchen. Elevate Your Dishes To New Heights With This Exceptional Gourmet Syrup.