Sautéed Shrimp with Buttery Balsamic Vinegar Sauce

Sautéed Shrimp with Buttery Balsamic Vinegar Sauce
Photo by Mark Ferri


  • ½ cup balsamic vinegar
  • 1-¾ lb. large shrimp in the shell or about 50 frozen, cleaned large shrimp, defrosted
  • 7 Tbs. butter, cut into 1 Tbs. pieces
  • Salt and freshly ground black pepper
  • Lemon wedges (optional)
  • 2 Tbs. chopped mixed fresh herbs, such as chives, tarragon, and flat-leaf parsley

If using shrimp in the shell, peel and devein them (see How to peel and devein shrimp) . 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...

View full recipe at Fine Cooking


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