South Carolina Shrimp
From crabhappychick 15 years ago
- 10 minutes to make
- Serves 4
This one is from Chouinard's in Charleston via Bon Appetit - 1990. WONDERFUL shrimp and pasta dish and especially good when you can get actual USA fresh shrimp!
Ingredients
- 6 plum tomatoes, peeled, seeded, and chopped shopping list
- 1/4 cup olive oil shopping list
- 20 large shrimp, raw, WITH tails shopping list
- 1 tablespoon shallot, minced shopping list
- 1 tablespoon garlic, minced shopping list
- 1/3 cup dry white wine shopping list
- 1/2 cup fresh cilantro, chopped shopping list
- 2 tablespoons fresh lemon juice shopping list
- 1/2 cup whipping cream shopping list
- 6 tablespoons unsalted butter, cut into pieces shopping list
- salt and pepper, to taste shopping list
- 12 ounces fettucine, cooked shopping list
How to make it
- Heat oil in heavy large skillet over medium-high heat. Add shrimp and cook until JUST pink. Transfer to platter. Keep warm. Add shallot and garlic to skillet and saute 1 minute. Add tomatoes, wine, cilantro and lemon juice and cook until reduced by half, stirring frequently. Add cream and boil until reduced by half, stirring occasionally. Remove from heat and add butter, whisking until melted. Season with salt and pepper. Mound fettuccine on plates and top with shrimp and sauce.
- NOTE: To make this gluten-free, just use gf fettucine.
The Rating
Reviewed by 6 people-
Got my 5! excellent recipe..
greekgirrrl
in Long Island loved it
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Delicious recipe, great post.
notyourmomma
in South St. Petersburg loved it
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This sound sooooo tasty! Thank you!
raelene1951
in Brighton loved it
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