Prep 5 mins
Cook 10 mins
This recipe is by Leslie Revsin and was in Fine Cooking Issue #29. I like it with a simple mushroom or parmesan risotto and a green salad.
- 1 3⁄4 lbs large shrimp, in the shell (or about 50 frozen, cleaned large shrimp, defrosted)
- 7 tablespoons butter, cut into 1 Tbs. pieces
- salt & freshly ground black pepper
- 1⁄2 cup balsamic vinegar
- 2 tablespoons chopped mixed fresh herbs, such as chives, tarragon, and flat-leaf parsley
- lemon wedge (optional)
- If using shrimp in the shell, peel and devein them. If using cleaned, defrosted shrimp, skip this step. Either way, dry the 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 min.; 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 teaspoons 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 minute (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 minute 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.
Was just getting ready to post this and here it is. From Fine Cooking 1998. (Yes, I have WAY too many old magazines hanging around. LOL) A very important step: Be sure to dry the shrimp very well. Even if they look dry, press between paper towels to absorb every last drop of liquid. This is very good, thanks for posting, evelyn.