Recipe courtesy of John Ash
Show: Cooking Live
Save Recipe Print
Total:
2 hr 30 min
Prep:
2 hr
Cook:
30 min
Yield:
4 servings

Ingredients

Directions

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.

Get the Recipe

Whole Roasted Stuffed Cauliflower

Cauliflower gets the royal treatment with a cheesy, bacony kale stuffing.

IDEAS YOU'LL LOVE

Shrimp Scampi

Recipe courtesy of Food Network Kitchen

Shrimp Tacos

Recipe courtesy of Ree Drummond

Shrimp Stir-Fry

Recipe courtesy of Ree Drummond

Shrimp Scampi

Recipe courtesy of Ree Drummond

Shrimp Francese

Recipe courtesy of Food Network Kitchen

Grilled Shrimp

Recipe courtesy of Rachael Ray

Sauteed Shrimp

Recipe courtesy of George Spriggs

Shrimp Boil

Recipe courtesy of Food Network Kitchen

Shrimp Salad

Recipe courtesy of Ina Garten

Browse Reviews By Keyword

          Latest Stories