Shrimp in a buttery sofrito sauce is simple to make. Served over a thick slice of toasted sourdough bread, you'll want extra bread to get every last drop of the mouthwatering sauce.
This sofrito shrimp actually uses a few other ingredients and jarred sofrito sauce, making it super easy to put together. It's special enough for company, but simple enough for a family weeknight meal.
Inspiration for the recipe:
The basis of this recipe came from one of our favorite magazines, Garden & Gun. The article and recipe was about clams, and comes from Chef Daniel Chance at Watchman's Seafood and Spirits in Atlanta.
He hopes southerners will come to love clams as much as they do oysters (read here about oyster farming in the south) and he came up with this recipe to help that cause.
We love clams ourselves, but switched things up to take advantage of that scrumptious sauce, and serve it with a seafood that can be picked up at your neighborhood grocery. Chef Daniel's statement about the sauce "you will want to bathe in it" told us all we needed to know.
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How we kept this Sofrito Shrimp recipe quick and easy:
- Shrimp are quite delicate and cook very quickly, so that cuts down on the time needed.
- We used Sofrito sauce from a jar. Click over here to order yours.
- Culantro is not usually available at our local markets, so we used all cilantro.
- If possible, we love to do some advance prep. We sliced the sour dough, squeezed the lemons, and made the Maitre d' Butter ahead.
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A few items for making perfect Sofrito Shrimp
- Iron Skillet - this link takes you to a page of 10 and 12 inch choices
- Prepared Sofrito Sauce
- Our favorite citrus juicer
- Herb Shears (these are so great!)
- Shrimp Cleaning Tool or checkout our easy deveining method
Y'all dig right into the recipe, and, even though you'll want to bathe in the sauce - don't!
For the complete lowdown on Southern Food you'll want to read this.
📖 Recipe
Shrimp with Buttery Sofrito Sauce
Ingredients
For the Shrimp
- 2 Tablespoons canola oil
- ⅓ cup sofrito sauce
- 1 Tablespoon minced garlic
- 1 pound shrimp shelled and deveined
- ¼ cup diced tomato
- ½ cup sweet vermouth
- 1-½ cup chicken or fish stock
- 2-4 slices sour dough bread toasted
- Maitre d' Butter recipe follows
- 2 Tablespoons hot sauce
- 2 Tablespoons lemon juice
- ⅔ cup chopped cilantro
- salt to taste
- pepper to taste
Maitre d' Butter
- ¼ pound butter softened
- 1 shallot minced
- 1 Tablespoon lemon juice
- ½ teaspoon Dijon mustard
Instructions
Maitre d' Butter
- Mix all ingredients until well incorporated.
For the Shrimp
- Pour oil in 10-12 inch skillet over medium high heat.
- Add sofrito, garlic, and tomatoes. Cook about 2 minutes.
- Add shrimp, and cook until shrimp are done (pink) - about 2 minutes, depending on size of shrimp. Remove shrimp with a slotted spoon and set aside.
- Add vermouth and stock and bring to a boil. Cook about 5 minutes.
- Place toast in dish (like a rim soup or pasta bowl) and top with shrimp.
- Turn heat to high and reduce for about 5 minutes.
- Lower heat to medium and stir in butter, hot sauce, and lemon juice. Allow sauce to thicken slightly, stirring occasionally for a few more minutes.
- Remove from heat and stir in cilantro, add salt and pepper to taste. Ladle sauce over shrimp and toast.
Notes
Let us know if you make this recipe. We love keeping up with what y'all are up to.
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If you're here you must love seafood. Bet you'll love these recipes too!
Lauren Vavala | DeliciousLittleBites says
I am always looking for new ways to make shrimp. I've never tried anything like this before and it sounds so good - can't wait to try it!!
Pam says
Hope you love it as much as we do, Lauren.
Sara Welch says
I JUST picked up some shrimp for dinner tonight! Can't wait to give this a try; it looks amazing!
Pam says
It truly is, Sara! Enjoy.
Pam Greer says
I had no idea you could buy sofrito sauce in a jar! I love that you use the more readily available shrimp and yes, I want to bathe in that sauce too!
Pam says
Hahaha.... it is just that good!
ali randall says
I love shrimp especially with a buttery pan sauce. It's perfect for a spring or summer dinner. I"m going to have to keep my eye out for that sofrito sauce. YUM!
Pam says
It's easy to find, Ali. Or, we link to it on Amazon if you prefer.
Trina says
WOW!!! Didn't have the bread so we ate it over left over arroz con gandules. I keep homemade sofrito in the freezer so it was a breeze to make. ¡Sobroso!
Amanda Wren-Grimwood says
This looks like the perfect meal for busy nights. All that flavour and minimal fuss and bread to clean the plates!
Pam says
It comes together easily considering what a great dish it is. Thanks, Amanda.
Mckenzie says
Is it okay to leave out the sweet vermouth or is there a substitute? We don't drink much alcohol in our house and I'm afraid this is one of those things that'll just sit on the back of the shelf forever.
Pam says
Mckenzie, I did a quick search and got that regular grape juice is a good substitute for sweet vermouth. Hope you enjoy!
Suzette says
THANK YOU X 1,000! Finding meals that impress my culinary graduate, manager of a successful high-end bistro isn’t easy! Made this for him last night, on rice instead of bread and we loved it. Many layers that came together beautifully and it is so easy! Tonight we’re having it on ling cod to see how versatile it is. I absolutely recommend this recipe. IT WILL NOT DISAPPOINT!!!
Pam says
Wow! Thank you so much for your kind words Suzette! It just makes our day to get messages like this.