BALSAMIC SAUTEED SHRIMP
Make and share this Balsamic Sauteed Shrimp recipe from Food.com.
Provided by chia2160
Categories < 60 Mins
Time 32m
Yield 4-5 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 402.5, Fat 25.3, SaturatedFat 14.8, Cholesterol 347.6, Sodium 1499.5, Carbohydrate 9.3, Sugar 6.4, Protein 31.4
BALSAMIC SHRIMP SAUTE
We have a LOT of shrimp right now! Saw something similar in an old cookbook & decided to play with it. Makes a very nice appetizer or could become a great main course, your choice! Hope you enjoy!
Provided by Gator Lady
Categories < 30 Mins
Time 25m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- In fry pan, over medium heat, melt butter.
- Add minced garlic, cook 1 minute, don't let it brown.
- Add Vinegar, hot sauce & seasoning.
- Bring to boil and add shrimp.
- Cook until shrimp are just done, 2 to 3 minutes.
- Remove & keep warm.
- Reduce sauce by about 1/3, pour over shrimp & serve.
- Goes well with some bread to "Sop up the Sauce"!
Nutrition Facts : Calories 147.9, Fat 11.9, SaturatedFat 7.3, Cholesterol 83.5, Sodium 343.9, Carbohydrate 3.6, Sugar 2.4, Protein 6
SAUTéED SHRIMP WITH BUTTERY BALSAMIC VINEGAR SAUCE
This recipe is by Leslie Revsin and was in Fine Cooking Issue #29. I like it with a simple mushroom or parmesan risotto and a green salad.
Provided by evelynathens
Categories < 15 Mins
Time 15m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- If using shrimp in the shell, peel and devein them. If using cleaned, defrosted shrimp, skip this step. Either way, dry the shrimp well with paper towels and set aside.
- Put a colander or large strainer in a bowl and set it beside the range. In a large skillet set over high heat, melt 1 Tbs. of the butter. When the butter froths, add the shrimp and season well with salt and pepper. Stir several times as the shrimp cook -- they may brown slightly, which is good. They're done as soon as they're just cooked through and opaque, 3 to 5 min.; cut one in half to check. Remove the pan from the heat; 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.
- Pour off all but 1 or 2 teaspoons of liquid from the pan. Set the pan back over high heat and add the remaining 6 Tbs. butter, swirling the pan once or twice until the butter turns light nut brown, about 2 minute (Any brown bits that have stuck to the pan will become even browner, but they shouldn't burn.) Immediately pour the balsamic vinegar into the pan and start scraping up the brown bits. Continue to scrape and cook until the sauce thickens somewhat and starts to appear glaze-like, about 2 minute The sauce will reduce to a scant 1/2 cup. Turn off the heat and stir in the drained shrimp (discard any accumulated liquid in the bowl) 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.
Nutrition Facts : Calories 389.1, Fat 23.6, SaturatedFat 13.4, Cholesterol 355.8, Sodium 437.6, Carbohydrate 1.8, Protein 40.6
SHRIMP SAUTE
A favoured Shrimp dish, looks pretty on a buffet and tastes as good! Can be used as an appy, spread shrimp out on a platter lined with baby greens,drizzle heated sauce from the saute pan over all, instead of serving in a bowl with rice. Or serve for dinner over brown rice.
Provided by Derf2440
Categories Lunch/Snacks
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Saute the first 6 ingredients in butter until shrimp is done.
- Stir in next 2 ingredients, (pimiento and lemon juice) heat thoroughly.
- Remove shrimp, keep warm.
- Add corn starch, cook over medium heat, stir until mixture starts to boil.
- Pour over shrimp.
- Serve over hot cooked brown rice.
- White rice if you would rather.
Nutrition Facts : Calories 285.2, Fat 14, SaturatedFat 7.6, Cholesterol 316.5, Sodium 1972.4, Carbohydrate 6.7, Fiber 0.9, Sugar 1.4, Protein 32.4
SHRIMP SAUTE
Make and share this Shrimp Saute recipe from Food.com.
Provided by kwlabear
Categories < 60 Mins
Time 40m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Put olive oil and butter into large skillet, add onion and saute.
- Add Shrimp, seasonings and lemon juice.
- Cook on high until shrimp is pink and most of the liquid is gone.
- Tastes great with tomatillo salsa.
Nutrition Facts : Calories 188.3, Fat 8.2, SaturatedFat 2.7, Cholesterol 180.4, Sodium 771.1, Carbohydrate 4.1, Fiber 0.3, Sugar 1, Protein 23.4
BALSAMIC SHRIMP SALAD RECIPE - (4.3/5)
Provided by PineyCook
Number Of Ingredients 15
Steps:
- Balsamic reduction: Whisk balsamic vinegar and 1 tsp of honey in a small sauce pot, over medium-high heat, and bring mixture to simmer. Once it starts to simmer, turn the heat down to medium. Let vinegar slow simmer, stirring occasionally, until the mixture coats the spoon. It will take 7-10 minutes but please note, that it will start to thicken fast during the last couple of minutes so keep an eye on it. Set aside once it reaches the right thickness. 2.Shrimp: Preheat a medium saute pan on medium heat. Make sure all your ingredients are ready, at hand. Add oil, balsamic vinegar, honey and garlic to the pan and quickly stir all together. Add shrimp and some salt. Saute shrimp until turns pink on one side, flip and cook until shrimp turn pink on the other side as well. Don't walk away as shrimp cooks very fast. 3.Top lettuce with some sliced strawberries, feta cheese, sliced toasted almonds, shrimp and drizzle with balsamic reduction.
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