Recipes

shrimp

Sautéed Shrimp with Buttery Balsamic Sauce

Serves 4-6

Ingredients
2 lbs. sustainable Gulf Shrimp (31-35 count)
1 stick of  butter, cut into 8 pieces (about 1 Tbsp. each) 
Salt and freshly ground black pepper
3/4 cup balsamic vinegar
2 Tbsp. chopped mixed fresh herbs, such as chives, tarragon, Italian parsley
Lemon wedges (optional)

Method
Peel & devein shrimp

Dry the shrimp well with paper towels and set aside.

Put a colander in a bowl and set it beside the stove.

In a large heavy skillet set over high heat, melt 1 Tbsp. of the butter.

When the butter foams, add the shrimp and season well with salt and pepper. Stir several times as the shrimp cooks — they may brown slightly, which is good. They’re done as soon as they’re just cooked through and opaque, 3 to 5 minutes. 

Remove the pan from the heat and 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.

Reduce the remaining cooking liquid in the pan down to 1 or 2 tsp. 

Set the pan back over high heat and add the remaining butter. Swirl every few seconds until the butter turns light nut brown, about 2 minutes.

Immediately pour the balsamic vinegar into the pan as well as any liquid that had accumulated in the bowl under the shrimp colander.

Continue to scrape the buttery brown bits and cook until the sauce thickens and starts to appear glaze-like, about 3-4 minutes. The sauce will reduce to about 2/3 cup.

Turn off the heat and stir in the shrimp 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.

 

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*** We love to provide healthy, savory, happy recipes but remember we are not your doctor. Please follow the advice of your health-care provider about your diet and overall wellness and review labels for additional information on nutritional content.

Acapulco Shrimp Cocktail

Dive right into this fun & refreshing shrimp dish. You won’t be able to stop!

Serves 4-6 as a main course or 8-12 as an appetizer

Ingredients
2 lbs. shrimp, peeled & deveined
2 Tbsp. olive oil
4 cloves of garlic, chopped fine
2 pints of grape or cherry tomatoes (any color), quartered
2, 12 oz jars of any salsa you like
1 medium red onion, diced
1 bunch cilantro, chopped
2 Serrano peppers, diced fine
¼ cup lime juice (about 2 limes)
2 tsp. ketchup
4 ripe avocadoes, large dice
1 bag of blue corn tortilla chips 

Method for Shrimp
Sauté shrimp in olive oil over high heat.

Turn shrimp once until light pink on both sides & not quite done.

Season with salt, pepper & chopped garlic.

Cook for just 1 minute more. 

Drain in a colander over a bowl, but keep the juices.

Let shrimp cool.

Method for Cocktail Sauce 
Combine diced or chopped tomatoes, salsa, onion, cilantro, peppers, lime juice and ketchup.  

Mix together and then combine with 3 Tbs. of reserved shrimp juice.

Season with salt & pepper.

When ready to serve, pour your cocktail sauce into a large shallow bowl. Lightly submerge shrimp & avocadoes in salsa so the colors show. And then pair it with some yummy tortilla chips of your choice.

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*** We love to provide healthy, savory, happy recipes but remember we are not your doctor. Please follow the advice of your health-care provider about your diet and overall wellness and review labels for additional information on nutritional content.