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I slightly adapted this recipe by cookbook author Julee Rosso. Julee and her husband, Bill, own the
Wickwood Inn in Saugatuck, MI.
Julee says, "This is one of my all-time favorite dishes,
and it couldn't be simpler. It began because I brush "tradizionale" (50 to 100 years old) balsamic vinegar on shrimp as we're grilling them.
But only "tradizionale" works for that because it's so extraordinary - commercial balsamic is far
too acidic. And when I'm out of the real stuff - I make Faux Aged Balsamic Vinegar - simple enough."
Check out my
Appetizer Recipes and
Shrimp Recipes for more great cooking ideas. Also check
Purchasing, Deveining, Cooking, Brining, and Etiquette of Shrimp.
Anytime Balsamic Shrimp
Yields: 4 to 6 servings
Prep time: 15 min
Cook time: 5 min
1 1/2 pounds large uncooked
shrimp, peeled and deveined
garlic cloves, minced
extra-virgin olive oil
2 tablespoons butter
Traditional Aceto Balsamico (aged
Balsamic Vinegar) or Faux Aged Balsamic Vinegar (see recipe below)
Fleur de Sel salt, sea salt, or coarse
salt to taste*
1 tablespoon snipped chives, chervil leaves, or minced Italian parsley for garnish
* This is a good place to use the wonderful
Fleur de Sel salt.
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.
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.
Comments and ideas from readers:
I just made the Anytime Balsamic Shrimp recipe and it came out
quite nicely. I kicked it up a notch by adding ginger paste and some sesame oil
to the marinade and then I threw in some raisins as the shrimp was cooking with
the balsamic vinegar - Mike Klein (7/03/08)