Thursday, March 22, 2012

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Balsamic Shrimp




This is a wonderful appetizer that you can serve warm or cold!  Or have it as a main course paired with a salad!  



1 pound medium shrimp, peeled and deveined, leave tails on
3 garlic cloves, minced
1 tablespoon The Olive Oil Experience Extra Virgin Olive Oil
½ inch piece of fresh ginger, finely minced
1 teaspoon toasted sesame oil
2 tablespoons butter
¼ cup The Olive Oil Experience Traditional Balsamic Vinegar or Pineapple Balsamic Vinegar
Kosher salt
1 tablespoon minced flat leaf parsley

Mix the shrimp with the garlic, olive oil, ginger and sesame oil in a bowl and place in refrigerator to marinate for at least 2 hours.  The shrimp can marinate for up to 6 hours.

In a sauté pan, over medium high heat, melt the butter.  Add the shrimp (reserve marinade).  Sauté shrimp for 2 minutes, stirring and flipping shrimp until it just starts to turn pink.  Add marinade and continue sautéing for 2 more minutes.

Reduce heat to low, add the balsamic vinegar, one third at a time, stirring continuously so it coats the shrimp. Keep adding balsamic one third at a time, stirring and tossing the shrimp so that a glaze forms. 

Remove shrimp to a shallow bowl, drizzle with remaining sauce from pan and sprinkle with salt and parsley. 

Serves 6 as an appetizer

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