Balsamic Shrimp

Sunday, August 11, 2013


1 1/2 pounds large Louisiana uncooked shrimp, peeled and deveined
3 garlic cloves, minced
2 tablespoons extra-virgin olive oil
2 tablespoons butter
1/4 cup Traditional Aceto Balsamico (aged Balsamic Vinegar) or Faux Aged Balsamic Vinegar (see recipe below)
sea salt
1 tablespoon snipped chives, chervil leaves, or minced Italian parsley for garnish


Mix the shrimp with the garlic and olive oil in a bowl and set aside to marinate for half an hour.

Heat a skillet large enough to hold the shrimp and when it's hot, add the butter. When the butter sizzles, add the shrimp. Using a wooden spoon, flip and toss the shrimp around in the skillet over medium to medium-high heat until they just start turning pink. Add any remaining oil and garlic (from marinade in the shrimp bowl); stir well.

Reduce heat to low, add the balsamic vinegar or Faux Aged Balsamic Vinegar, 1 tablespoon at a time, stirring rapidly so it will combine and coat the shrimp. Add an additional 3 tablespoon, one at a time, and continue to cook the shrimp stirring constantly until they're coated with the balsamic glaze and done (1 or 2 minutes), but still springy to the touch.

Remove the shrimp to a serving platter and sprinkle very lightly with the sea salt or coarse salt. Drizzle with the Balsamic Vinegar Glaze and sprinkle with the chopped herbs. Serve immediately.

Makes 4 to 6 servings.

Faux Aged Balsamic Vinegar:

Aged Balsamic Vinegar, or as it is known in Italy, tradizionale, accumulates its flavor in a variety of wooden casks for as long as one hundred years. The result is a very concentrated dark brown, thick sweet vinegar, and it is a great luxury. If you don't have it in your pantry - chefs have learned to do as the Italians so - reduce your commercial-grade balsamic vinegar with a little brown sugar. It's a good second.

1/2 cup Balsamic Vinegar, commercial grade
2 tablespoons light brown sugar

In a small saucepan over medium to medium-high heat (depending on your stove), let mixture simmer and reduce the vinegar for approximately 4 minutes until thickened and reduce by 1/2. Add the brown sugar and simmer an additional 2 minutes longer.

Makes 1/4 cup.