Sautéed Shrimp With Buttery Balsamic Vinegar Sauce Recipes

Steps:

• In fry pan, over medium heat, melt butter.
• Add minced garlic, cook 1 minute, don't let it brown.
• Add Vinegar, hot sauce & seasoning.
• Bring to boil and add shrimp.
• Cook until shrimp are just done, 2 to 3 minutes.
• Remove & keep warm.
• Reduce sauce by about 1/3, pour over shrimp & serve.
• Goes well with some bread to "Sop up the Sauce"!

Steps:

• Place 1/4 cup oil, scallion whites, garlic, and oregano in a large skillet or wok over medium heat. Cook, stirring often, until the oil starts to simmer, about 5 minutes. Add shrimp and increase heat to high. Cook, stirring and turning often, until opaque, 4 to 5 minutes.
• Add lemon juice and wine to the skillet; simmer for about 1 1/2 minutes. Add water, pepper, and salt; cook for 30 seconds. Stir in butter, 1 tablespoon olive oil, scallion greens, and parsley until even distributed. Arrange the shrimp on warmed plates and spoon the sauce on top.

Steps:

• 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 Tbs. 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 min.; 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.
• 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 Tbs. butter, swirling the pan once or twice until the butter turns light nut brown, about 2 minute (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 minute The sauce will reduce to a scant 1/2 cup. 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.

Steps:

• Heat 1 tbsp butter in a sauté pan sprinkle shrimp with salt& pepper, sauté 5 minutes, stirring, until shrimp are cooked through.
• Remove to a dish. Set aside and cover with foil. Pour any excess liquid out of pan, return to heat and add butter, swirling in pan until light brown. Add balsamic vinegar and scrape bottom of the pan. Reduce slightly until sauce thickens and begins to glaze.
• Add shrimp back to pan, stir to coat sprinkle with fresh herbs.
• Serve with lemon.

Steps:

• Boil wine, vinegar and garlic in small saucepan until mixture is reduced to 1/4 cup, about 4 minutes. Reduce heat to low. Whisk in butter, 1 piece at a time, allowing butter to melt before adding more. Remove from heat. Stir in lemon juice. Season with salt and pepper. Cover and keep warm.
• Heat oil in large nonstick skillet over high heat. Sprinkle shrimp with salt and pepper. Add to skillet and sauté until shrimp are opaque in center, about 3 minutes. Transfer shrimp to plates. Drizzle lemon-garlic butter over. Sprinkle with lemon peel and chives and serve.

Steps:

• In a large skillet, saute the shrimp and garlic in butter for 5 minutes or until shrimp turn pink. Add the lemon juice; heat through. Serve with rice.