Shrimp With Vinegar Cream Food

SIZZLING SHERRY SHRIMP WITH GARLIC

Steps:

• Heat olive oil, garlic, red pepper flakes, and paprika in a large skillet over medium-high heat. Once the oil is hot and the garlic has turned golden brown, increase heat to high and add the shrimp. Cook until the shrimp turn pink and opaque, about 3 minutes.
• Deglaze the pan with sherry or lemon juice and season to taste with salt and pepper. Serve garnished with chopped parsley.

BALSAMIC SAUTEED SHRIMP

Steps:

• Heat 1 tbsp butter in a sauté pan sprinkle shrimp with salt& pepper, sauté 5 minutes, stirring, until shrimp are cooked through.
• Remove to a dish. Set aside and cover with foil. Pour any excess liquid out of pan, return to heat and add butter, swirling in pan until light brown. Add balsamic vinegar and scrape bottom of the pan. Reduce slightly until sauce thickens and begins to glaze.
• Add shrimp back to pan, stir to coat sprinkle with fresh herbs.
• Serve with lemon.

SHRIMP WITH VINEGAR CREAM

Steps:

• Stir the brine ingredients together until salt and sugar are dissolved. Peel and devein the shrimp (reserving the shells) and place in brine for 1 to 2 hours refrigerated. Drain, rinse and set aside.
• In a heavy saute pan heat 2 tablespoons of the butter and 1 tablespoon of oil over moderately high heat. Coarsely chop the reserved shells and add to the pan along with the shallots and stir until lightly colored. Add the vinegar and stock and reduce over high heat until sauce thickens slightly, about 4 minutes. Strain, pressing down on the solids and return to pan with the cream. Reduce again to a light sauce consistency. Stir in fruit, herbs and season to taste with salt and pepper. Set aside and keep warm (can be made ahead and gently reheated).
• Wipe out pan, add remaining butter and oil and quickly saute shrimp until pink and barely cooked through. Arrange on warm plates, spoon warm sauce over and garnish with herb sprigs. Serve immediately.

MARINATED SHRIMP WITH CHAMPAGNE BEURRE BLANC

Steps:

• For sauce base:
• Combine Champagne, shallots, vinegar, and peppercorns in heavy medium saucepan. Boil until reduced to 1/4 cup liquid, about 20 minutes. (Can be made 4 hours ahead. Cover and let stand at room temperature.)
• For shrimp:
• Combine Champagne, olive oil, shallots, and ground pepper in resealable plastic bag. Add shrimp to bag and seal; shake bag to coat shrimp evenly. Marinate shrimp at room temperature at least 30 minutes and up to 1 hour, turning bag occasionally. Mix chives, tarragon, and parsley in small bowl.
• Preheat broiler. Spray broiler pan with nonstick vegetable oil spray. Drain shrimp; discard plastic bag with marinade. Arrange shrimp on prepared pan in single layer. Broil shrimp until just opaque in center, about 2 minutes per side. Stand 3 shrimp, tails upright, in center of each plate.
• Rewarm sauce base over medium-low heat. Whisk in butter 1 piece at a time, just allowing each to melt before adding next (do not boil or sauce will separate). Season beurre blanc to taste with salt and pepper.
• Spoon warm sauce around shrimp. Sprinkle with fresh herbs and serve.

LEMON-GARLIC SHRIMP

Steps:

• Heat oil in a large skillet over medium-low heat until warm, 2 to 3 minutes. Add shrimp, garlic, and pepper flakes all at once and stir together. Add seafood seasoning, salt, and black pepper and mix until combined.
• Cook and stir until shrimp are bright pink on the outside and the meat is opaque, 3 to 5 minutes.
• Reduce heat to low and stir in parsley, lemon juice, and lemon zest.