Shrimp With Vinegar Cream

Recipe Ingredients

1 lb	454g / 16oz	Large white shrimp - (16 to 20 size)
3 tablespoons	45ml	Butter
2 tablespoons	30ml	Olive oil
1/4 cup	15g / 0.5oz	Minced shallots or green onion
1/2 cup	118ml	Fruit vinegar, such as pear
1 cup	237ml	Rich chicken stock
1/3 cup	78ml	Heavy cream or crème fraiche
1/4 cup	36g / 1.3oz	Diced fresh fruit such as pears or
		Whatever the vinegar is made of - (optional)
2 teaspoons	10ml	Finely-chopped fresh herbs of choice
		Salt - to taste
		Freshly-ground black pepper - to taste
		For The Brine
1/3 cup	78ml	Kosher salt
1/3 cup	53g / 1.9oz	Brown sugar
1		Cold water
		Garnish
		Fresh chervil or tarragon sprigs

Recipe Instructions

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.

This recipe yields 4 servings.

Source:
COOKING LIVE with Sara Moulton - (Show # CL-9594) - from the TV FOOD - NETWORK

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