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.
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
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.
© 2004 John Ash. All rights reserved.