Jumbo Shrimp with Shallot-Butter Sauce
Mar 26, 2021 21:44:09 GMT
Ozarks Tom, sugarspinner, and 3 more like this
Post by Mari on Mar 26, 2021 21:44:09 GMT
wildhorseluvr had requested this recipe on the "What's for dinner at Lockdown Cafe" so here it is... 
Jumbo Shrimp with Shallot-Butter Sauce
This recipe also works well with 1-1/2 to 2 pounds of bay or sea scallops.
24 unshelled jumbo shrimp
6 tablespoons unsalted butter
Salt and freshly ground black pepper
1/3 cup finely chopped shallots
1 cup dry white wine
3/4 cup heavy cream
2 tablespoons Dijon mustard
4 tablespoons finely chopped fresh parsley leaves
1. Using a sharp knife or kitchen shears, cut down the back of each shrimp lengthwise. Do not shell the shrimp. Rinse them under cold running water to remove the black thread-like intestinal track. Pat dry with paper towels and set the shrimp aside.
2. Melt 2 tablespoons of the butter in a large frying pan over high heat. Add the shrimp and salt and pepper and cook, stirring often, for about 3 minutes. Transfer the shrimp to a warm platter.
3. Add 1 tablespoon of the butter to the frying pan along with the shallots and the wine. Bring to a boil and cook over high heat until the liquid has reduced to about 1/2 cup. Add the cream and mustard and cook stirring, for about 2 minutes.
4. Add the shrimp to the sauce and stir. Adjust the seasonings, sprinkle with parsley, and stir in the remaining butter. Serve immediately.
YIELD: 6 SERVINGS.
Just a few notes from Moi here - for whatever it's worth:
*Last evening I used 1 pound of shrimp for the pair of us - but since I am a saucy lovin' type of gal, I left everything else the same.
*I accidentally shelled the shrimp ahead of time. I prefer the shells on while my husband was happy that I had made this "mistake".
*No shallots here so subbed white onion.
*We never have cream on hand so I usually sub evaporated milk.
*For the first time - I cooked up 4 ounces of spaghetti and mixed it in before serving. It was quite good and will be doing it in the future methinks.
Jumbo Shrimp with Shallot-Butter Sauce
This recipe also works well with 1-1/2 to 2 pounds of bay or sea scallops.
24 unshelled jumbo shrimp
6 tablespoons unsalted butter
Salt and freshly ground black pepper
1/3 cup finely chopped shallots
1 cup dry white wine
3/4 cup heavy cream
2 tablespoons Dijon mustard
4 tablespoons finely chopped fresh parsley leaves
1. Using a sharp knife or kitchen shears, cut down the back of each shrimp lengthwise. Do not shell the shrimp. Rinse them under cold running water to remove the black thread-like intestinal track. Pat dry with paper towels and set the shrimp aside.
2. Melt 2 tablespoons of the butter in a large frying pan over high heat. Add the shrimp and salt and pepper and cook, stirring often, for about 3 minutes. Transfer the shrimp to a warm platter.
3. Add 1 tablespoon of the butter to the frying pan along with the shallots and the wine. Bring to a boil and cook over high heat until the liquid has reduced to about 1/2 cup. Add the cream and mustard and cook stirring, for about 2 minutes.
4. Add the shrimp to the sauce and stir. Adjust the seasonings, sprinkle with parsley, and stir in the remaining butter. Serve immediately.
YIELD: 6 SERVINGS.
Just a few notes from Moi here - for whatever it's worth:
*Last evening I used 1 pound of shrimp for the pair of us - but since I am a saucy lovin' type of gal, I left everything else the same.
*I accidentally shelled the shrimp ahead of time. I prefer the shells on while my husband was happy that I had made this "mistake".
*No shallots here so subbed white onion.
*We never have cream on hand so I usually sub evaporated milk.
*For the first time - I cooked up 4 ounces of spaghetti and mixed it in before serving. It was quite good and will be doing it in the future methinks.
Sidenote:
While they require a bit more work on the part of the diners, shrimp cooked in the shell are always more flavorful than cooked shelled shrimp.
Bon Appetit!
While they require a bit more work on the part of the diners, shrimp cooked in the shell are always more flavorful than cooked shelled shrimp.
Bon Appetit!