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.
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
This recipe will make 2-4 servings depending on how large your servings are.
Tried this recipe?Let us know how it was!