Shrimp Caramelized With Chardonnay Sauce

    First of all, are prawns and shrimp one and the same? Although they have a similar appearance, they are not. We can talk about membership in different crustacean families, but the main difference is their habitat:

  • “Shrimp come from both fresh and salt water and can live in both cold and warm waters; if they come from cold waters, then they will be smaller in size. There are more saltwater than freshwater species.
  • Prawns come from fresh water, and are much larger and meatier, like a langoustine. Their meat is much sweeter than those of shrimp. Prawns also have bigger pincers and longer legs.” – Kathryn Hill Kitchen

     While the two can usually be used interchangeably, my focus will be on shrimp for this recipe. I’d recommend fresh if you can get them. I think they taste better than the cooked tail-on variety, and it is well worth the effort to peel off the shells and remove the black vein.

     One of my favorite ways to eat them is to heat a little oil in a hot skillet. Add the shrimp, some salt and pepper, and sear them until they are caramelized and have changed color. Mix in some butter and chopped parsley at the end, and the sweet and succulent shrimp will pop with flavor when you bite into them.

     If you want to refine your presentation, arrange them in patterns on each plate and drizzle some sauce over the top.  Pour the rest in small individual bowls for each of your guests to use as a dipping sauce.

     The sauce can be made ahead of time and then reheated when you need it.  The ingredients really come together nicely with a unique taste I think you’ll love.

    For recipe click on Shrimp Caramelized With Chardonnay Sauce.

 

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