SHRIMP IN SHERRY BUTTER SAUCE
This recipe is from Gourmet Magazine's May 2003 issue. This recipe is a bit fussy, but well worth the effort for that special dinner party. There are several make ahead steps which minimize the pre-party effort. The shrimp stock can be made the day before and the shrimp can be cooked several hours before service and finished in the sherry sauce at serving time.
Provided by Chef Regina V. Smith
Categories < 4 Hours
Time 3h
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- Heat oil in a 4 to 5 quart heavy pot over moderately high heat until hot but not smoking, then cook the shrimp shells, stirring, for one minute. Add the water, onion halves, carrot, bay leaf, parsley, thyme, peppercorns and salt and simmer, uncovered, 30 minutes.
- Pour stock through a large sieve lined with a dampened paper towel into a large bowl, discarding solids. (Shrimp stock may be made 1 day ahead to this point.).
- Return stock to cleaned pot. Add shrimp and cook over high heat ( stock should be hot but not boiling) stirring frequently until shrimp are just about cooked through (2 minutes- no longer). Transfer the shrimp with a slotted spoon to a large shallow baking dish, spreading in 1 layer to cool quickly.
- Bring stock to a boil and reduce to about 1 1/2 cups. This should take 30 to 40 minutes, then transfer to a bowl and set aside.
- Stir together flour and 1 1/2 tbsp butter until a paste forms and set aside.
- Cook minced onion in 1 tablespoons butter in clean pot over moderately low heat, stirring, until the onion is softened, about 3 minutes. Add sherry and boil, until liquid is reduced to about 1/3 cup ( about 2 minutes). Add the shrimp stock and bring to a simmer, then reduce heat to low and whisk in the remaining 5 1/2 tbsp butter until just incorporated. Whisk in flour paste, bit by bit, and simmer sauce, whisking, until slightly thickened, about 2 minutes. Add lemon juice, shrimp and salt and pepper to taste and cook over moderate heat, stirring, until shrimp are just heated through, about 1 minute.
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joshua mutinda
[email protected]This recipe is a keeper. It's easy to make and always turns out delicious.
Nasre Mohammed
[email protected]I'm not a big fan of shrimp, but I really enjoyed this dish. The sauce was amazing.
Dekpe Koudjo
[email protected]This is one of my favorite shrimp recipes. The sauce is so rich and flavorful, and the shrimp are always cooked perfectly.
Mason Plese
[email protected]I added a bit of lemon juice to the sauce, and it really brightened up the flavor.
Olwethu M
[email protected]I love the simplicity of this recipe. There are only a few ingredients, but they come together to create a delicious and elegant dish.
Marz Garay
[email protected]This is a great weeknight meal. It's quick and easy to make, and it's always a hit with my family.
Edward c oceans
[email protected]I wasn't sure how I'd feel about the combination of shrimp and sherry, but I was pleasantly surprised. The flavors worked really well together.
View Pix Photography
[email protected]This was my first time making shrimp in sherry butter sauce, and it turned out great.
Blessing Blessy
[email protected]The shrimp were a bit overcooked, but the sauce was delicious. I'll definitely try this recipe again, but I'll be sure to watch the shrimp more closely next time.
Sandesh Rajput
[email protected]I've made this recipe several times, and it's always a crowd-pleaser.
Mustafa lubega Isa
[email protected]This shrimp dish was a delightful surprise! The sherry butter sauce was rich and flavorful, and the shrimp were cooked perfectly. I served it over rice, and it was a hit with my family.