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Shrimp with Buttery Sofrito Sauce
A shrimp dish with a sauce so good it will blow you away! Serve it over toasted sourdough bread, but be sure have extra bread to soak up that sauce.
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Servings
3
Ingredients
1x
2x
3x
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
This recipe will make 2-4 servings depending on how large your servings are.
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