Shrimp with Vinegar Cream Recipe

Name: Shrimp with Vinegar Cream
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/3 cup kosher salt; 1/3 cup brown sugar; 1 quart cold water; 1 pound large (16/20 size) white shrimp; 3 tablespoons butter; 2 tablespoons olive oil; 1/4 cup minced shallots or green onion; 1/2 cup fruit vinegar, such as pear; 1 cup rich chicken stock; 1/3 cup heavy cream or creme fraiche; 1/4 cup diced fresh fruit such as pears (or whatever the vinegar is made of), optional; 2 teaspoons finely chopped fresh herbs, of your choice; Salt and freshly ground pepper; Garnish: Fresh chervil or tarragon sprigs

Servings: persons

1/3 cup kosher salt
1/3 cup brown sugar
1 quart cold water
1 pound large (16/20 size) white shrimp
3 tablespoons butter
2 tablespoons olive oil
1/4 cup minced shallots or green onion
1/2 cup fruit vinegar, such as pear
1 cup rich chicken stock
1/3 cup heavy cream or creme fraiche
1/4 cup diced fresh fruit such as pears (or whatever the vinegar is made of), optional
2 teaspoons finely chopped fresh herbs, of your choice
Salt and freshly ground pepper
Garnish: Fresh chervil or tarragon sprigs

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.

502

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1/3 cup kosher salt, 1/3 cup brown sugar, 1 quart cold water, 1 pound large (16/20 size) white shrimp, and more.

Yes, Shrimp with Vinegar Cream falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Shrimp with Vinegar Cream

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