View cart background image
Free Shipping Over $49
Get Timely and Delicious Recipe Updates Shopping Ideas For You

Sauteed Shrimp with Buttery Balsamic Vinegar Sauce

Source: Fine Cooking - Issue No. 29
Recipe Reviews Add to Fav Save Recipe View Fav view my favorites Email Friend email recipe to a friend
Rating: 5   Reviews: 2 See Reviews
Rate/Review this Recipe
Active Time:  25 Minutes
Total Time:  25 Minutes
  Serves four
Try serving this dish with orzo tossed with butter and grated Parmesan and a salad.
For the Shrimp:
1 3/4 pounds large shrimp in the shell or about 50 frozen, cleaned large shrimp, defrosted
7 tablespoons butter, cut into 1 tablespoon pieces
salt and freshly ground black pepper
For the Sauce:
1/2 cup balsamic vinegar

2 tablespoons chopped mixed fresh herbs, such as chives, tarragon, and flat-leaf parsley
lemon wedges (optional)
Sauteed Shrimp with Buttery Balsamic Vinegar Sauce Recipe at
FOR THE SHRIMP: 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 tablespoon 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 minutes; 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.

FOR 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 tablespoons butter, swirling the pan once or twice until the butter turns light nut brown, about 2 minutes (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 minutes. The sauce will reduce to a scant 1/2 cup.

TO SERVE: 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.

Recipe reprinted by permission of Fine Cooking Magazine. All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
 Fried in a Flash: Quick Shrimp Sautes
Nutrition Facts per Serving
Yield:   Serves four
Calories: 409
Fat. Total: 24g
Protein: 41g
Carbohydrates, Total: 7g
Sodium: 304mg
% Cal. from Fat: 53%
Cholesterol: 356mg
Spotlight Recipe Review See all 2 reviews »

Rating: 5
by: Janine Reviewed: 08/12/2010
Yummy yummy heaven
Fantastic and delicious, rich and flavorful, make sure you have some bread for dipping. I may have added less shrimp or more vinegar because mine was much darker then the picture, but oh so delicious!
8 people gave this Cheers. Click here to Cheer this review. Report Violation
Save Recipe Send to Friend Similar Recipes
Recipe error? Contact customer service.
McAfee Secure sites help keep you safe from identity theft, credit card fraud, spyware, spam, viruses and online scams 


Price Match Guarantee
Satisfaction Guarantee
Shopping Rewards


Who doesn't? Get recipes now.