Shrimp with Buttery Balsamic Vinegar Sauce

  • Active Time 25m
  • Total Time 25m
  • Rating ****

Serves four

Try serving this dish with orzo pasta tossed with 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)


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 <I>Fine Cooking<. All rights reserved.

RecID 5723

nutrition information per serving

409 calories; 24g total fat; 356mg cholesterol; 304mg sodium; 7g carbohydrates; 0g fiber; 41g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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