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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Tracy Douga
[email protected]This recipe is a must-try! The shrimp were cooked to perfection and the sauce was creamy and flavorful. I will definitely be making this dish again.
Nithale Youname
[email protected]I've made this dish several times and it's always a crowd-pleaser. The sauce is so flavorful and the shrimp are always cooked perfectly.
oladeji olalekan
[email protected]This recipe is a keeper! The shrimp were cooked perfectly and the sauce was divine. I served it with roasted vegetables and it was a perfect meal.
Shair Dill
[email protected]I made this dish last night and it was delicious! The sauce was so easy to make and the shrimp were cooked perfectly. I served it over pasta and it was a hit with my family.
Obert Chigwendere
[email protected]The shrimp in sherry butter sauce was amazing! The sauce was creamy and flavorful, and the shrimp were tender and juicy. I will definitely be making this dish again.
Saqib Butt
[email protected]This shrimp dish was a hit! The sherry butter sauce was rich and flavorful, and the shrimp were cooked to perfection. I served it over rice, and it was a delicious and easy meal.