Shrimp with Vinegar Cream


Preparation info

  • Difficulty


  • serves


Appears in

Cooking One on One

Cooking One on One

By John Ash

Published 2004

  • About

This Vinegar Cream sauce goes equally well on anything quickly sautéed, such as chicken breast, pork tenderloin medallions, or vegetables. Try experimenting with different fruit vinegars; it’s fun to add some of the same fresh fruit that flavors the vinegar. Note that vinegars differ in strength, so you will want to adjust the amount to your taste.


  • 1 pound large (16-20 size) shrimp
  • 3 tablespoons butter
  • 2 tablespoons olive oil
  • ¼ cup minced shallots or green onion (green and white parts)
  • ½ cup fragrant fruit vinegar, such as pear, plum, or apple (see Note)
  • 2 cups homemade chicken stock or your favorite canned broth
  • cup heavy cream or crème fraîche
  • ¼ cup diced fresh fruit, such as pears, or whatever the vinegar is flavored with (optional)
  • 2 teaspoons finely chopped fresh herbs of your choice
  • Salt and Freshly ground pepper


Peel and devein the shrimp (reserving the shells) and brine if desired. Drain the shrimp, rinse, and set aside.

In a heavy sauté pan, heat 2 tablespoons of the butter and 1 tablespoon of the olive oil over medium-high heat. Coarsely chop the reserved shells and add to the pan, along with the shallots, and stir until lightly colored. Add the vinegar and stock and reduce over high heat until the sauce thickens slightly, about 4 minutes. Strain, pressing down on the solids, and return the liquid to the pan. Add the cream. Reduce again to a light sauce consistency. Stir in the fruit, if using, and herbs, and season to taste with salt and pepper. Set aside and keep warm.

Wipe out the pan, add the remaining butter and oil, and quickly sauté the shrimp until pink and barely cooked through. Arrange on warm plates, and spoon on the warm sauce. Serve immediately.