Herb-Infused Balsamic Shrimp Sauté
Elevate your dinner table with this delightful Herb-Infused Balsamic Shrimp Sauté. In just under an hour, you'll create a vibrant dish that combines succulent large shrimp with the rich sweetness of balsamic vinegar, enhanced by aromatic fresh herbs. This quick and easy recipe is perfect for a weeknight dinner or a special gathering, allowing you to impress your guests with minimal effort. Served with a zesty lemon wedge, this dish balances flavors beautifully, making every bite a special occasion.
5
Servings
N/A
Calories
7
Ingredients
Ingredients
large shrimp
2 lbs (peeled and deveined)
butter
8 tablespoons (cut into tbsp pieces)
balsamic vinegar
2/3 cup
fresh mixed herbs
2 tablespoons (chopped (like parsley, chives, tarragon))
salt
to taste
black pepper
to taste
lemon wedge
for serving
Instructions
1
In a large sauté pan, melt 1 tablespoon of butter over medium heat. Once melted, season the peeled and deveined shrimp with salt and pepper, then add them to the pan. Sauté the shrimp for approximately 5 minutes, stirring occasionally, until they turn pink and are cooked through. Remove the shrimp from the pan and transfer them to a dish, covering with foil to keep warm.
2
Carefully pour out any excess liquid from the pan while it is still hot, then return the pan to the heat. Add the remaining butter and let it swirl until it becomes light brown in color, releasing a rich, nutty aroma.
3
Pour in the balsamic vinegar, using a wooden spoon to scrape the browned bits from the bottom of the pan. Allow the mixture to simmer and reduce slightly, cooking until it thickens and creates a glaze.
4
Return the cooked shrimp to the pan, tossing them gently to coat in the balsamic glaze. Stir in the chopped mixed herbs, allowing their fragrance to meld with the shrimp.
5
Once everything is well combined and heated through, remove from heat and serve immediately, garnished with fresh lemon wedges on the side.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Herb-Infused Balsamic Shrimp Saut ?
It is a vibrant seafood dish featuring succulent large shrimp saut ed with butter and a rich balsamic glaze, finished with fresh mixed herbs.
How many servings does this recipe make?
This recipe is designed to serve 5 people.
How long does it take to prepare this shrimp dish?
The entire process takes under 60 minutes, making it a quick and easy option for dinner.
What size shrimp should I use?
The recipe recommends using 2 lbs of large shrimp for the best results.
Should the shrimp be peeled before cooking?
Yes, the shrimp should be peeled and deveined prior to saut ing.
Which herbs are recommended for the infusion?
A mix of fresh herbs such as parsley, chives, and tarragon is recommended.
How much butter is required for the recipe?
The recipe uses a total of 8 tablespoons of butter, which should be cut into tablespoon-sized pieces.
What is the purpose of browning the butter?
Browning the butter creates a rich, nutty aroma and adds depth to the balsamic glaze.
How do I make the balsamic glaze?
The glaze is made by simmering balsamic vinegar in the pan with browned butter until it reduces and thickens.
Can I use frozen shrimp?
Yes, you can use frozen shrimp, but ensure they are fully thawed and patted dry before cooking.
How do I know when the shrimp are finished cooking?
The shrimp are done when they turn pink and are opaque throughout, which usually takes about 5 minutes.
Should I season the shrimp before they go in the pan?
Yes, season the peeled and deveined shrimp with salt and pepper before adding them to the melted butter.
What should I do with the liquid that releases from the shrimp?
Carefully pour out any excess liquid from the pan after the initial saut ing to ensure the glaze forms correctly.
Is it necessary to use a wooden spoon?
A wooden spoon is ideal for scraping the flavorful browned bits from the bottom of the pan when adding the vinegar.
How should this dish be served?
Serve the shrimp immediately while hot, garnished with fresh lemon wedges on the side.
How do I keep the shrimp warm while making the glaze?
Transfer the cooked shrimp to a dish and cover it tightly with aluminum foil.
Can I use dried herbs instead of fresh?
While fresh herbs provide the best fragrance and flavor, you can use dried herbs if necessary; use about one-third the amount.
What type of vinegar is best?
Use a standard balsamic vinegar of Modena for a good balance of sweetness and acidity.
Does this recipe contain any sugar?
No added sugar is required; the sweetness comes naturally from the reduction of the balsamic vinegar.
Is this recipe gluten-free?
Yes, the ingredients listed (shrimp, butter, vinegar, herbs, lemon) are naturally gluten-free.
How many ingredients are in this recipe?
There are 7 main ingredients: shrimp, butter, balsamic vinegar, mixed herbs, salt, pepper, and lemon.
Can I substitute the butter?
You can use olive oil, but you will miss out on the specific nutty flavor provided by the browned butter.
What does the lemon wedge add to the dish?
The lemon wedge provides a burst of acidity that cuts through the richness of the butter and balsamic glaze.
Can I add garlic to this recipe?
Yes, adding minced garlic during the butter browning stage would complement the balsamic and herbs well.
Is this dish spicy?
No, this is a savory and sweet dish. You can add red pepper flakes if you prefer a spicy kick.
Can this be served over pasta?
Absolutely, this shrimp and its glaze would be excellent served over linguine or angel hair pasta.
How do I store leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 2 days.
What is the best way to reheat the shrimp?
Gently reheat in a pan over low heat with a splash of water or balsamic to keep them from drying out.
Does the balsamic vinegar need to be expensive?
An everyday balsamic works fine, but a higher quality one will result in a thicker, sweeter glaze.
Can I use different herbs?
Yes, you can customize the herbs; basil or oregano also work well with balsamic flavors.