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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. 

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. 
4.84 from 6 votes
Servings 3

Ingredients
  

For the Shrimp

  • 2 Tablespoons canola oil
  • 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
  • cup chopped cilantro
  • salt to taste
  • pepper to taste

Maitre d' Butter

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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