Shrimp With Vinegar Cream
Serves: 3
Manley Abshire
1 January 1970
Based on User reviews:
55
Spice
47
Sweetness
42
Sourness
38
mins
Prep time (avg)
3.8
Difficulty
Ingredients:
1 cup
Kosher Salt1 cup
Brown Sugar3 tbsps
Butter2 tbsps
Olive Oil1 cup
Shallot (minced)1 cup
Heavy Cream1 cup
Fruit (diced fresh)1
SaltDirections:
1
Stir the brine ingredients together until salt and sugar are dissolved
2
Peel and devein the shrimp (reserving the shells) and place in brine for 1 to 2 hours refrigerated
3
Drain, rinse and set aside
4
In a heavy saute pan heat 2 tablespoons of the butter and 1 tablespoon of oil over moderately high heat
5
Coarsely chop the reserved shells and add to the pan along with the shallots and stir until lightly colored
6
Add the vinegar and stock and reduce over high heat until sauce thickens slightly, about 4 minutes
7
Strain, pressing down on the solids and return to pan with the cream
8
Reduce again to a light sauce consistency
9
Stir in fruit, herbs and season to taste with salt and pepper
10
Set aside and keep warm (can be made ahead and gently reheated)
11
Wipe out pan, add remaining butter and oil and quickly saute shrimp until pink and barely cooked through
12
Arrange on warm plates, spoon warm sauce over and garnish with herb sprigs
13
Serve immediately