Saturday, March 22, 2014

Shrimp in Vermouth Cream Sauce

A man seldom thinks with more earnestness of anything than he does of his dinner. – Samuel Johnson 

Deliciously satisfying, and ready in 20 minutes. This is always a winner.
This is a fantastic recipe, and also one that you can have on the table in less than half an hour. It's a godsend for anyone (like us lately) that are busier than a one-toothed man in a corn-on-the-cob eating contest. Although dining late is sometimes nice, having to do it every day gets to be tiresome. It also can interfere with your sleep. Not goof if your up late working and then up and at it again early the next morning.

Photo: Wiki CC
This recipe combines just-cooked shrimp with the intense flavor of tomato and vermouth. It's a wonderful combination. Vermouth is a perfect complement to seafood, if you didn't know…

Vermouth is a fortified wine that has been infused with herbs and/or roots. Wine has been infused with herbs for millennia. Although a 13th century German word, what we call vermouth today was first produced in the late 18th century in Italy and France. 

Vermouth was marketed as a medicinal drink in the 19th century. With an alcohol content hovering at 18% one can see why its consumption would make someone feel “better.” It wasn’t until later in the 1800s that it was used in classic cocktails like the martini.

Wine is used as the base for vermouth. Each manufacturer adds additional alcohol (sometimes in the form of aquavit) and their own special mixtures of herbs, roots, and barks. If you're brave, you can try to make your own, like I did. My recipe is here.

Vermouth is sold in two main types: sweet (red) and dry (white). Vermouth is an excellent substitute for white wine in cooking and is particularly good with seafood, as well as chicken and pork. When the alcohol is cooked away the flavour of the herbs remain.

Shrimp Linguine with Vermouth Cream Sauce
Let the sauce reduce before adding the shrimp.
Prep: 10 min  |  Cook: 10 min  |  Serves 4
1 lb shrimp
454 g linguine
1/4 cup butter
1 small onion, cut in half and sliced very thin
2 garlic cloves
1/4 cup chopped sun-dried tomato halves
1/4 cup vermouth (white)
1/4 cup tomato purée
1-1/2 cups whipping cream (plus extra, see recipe)
The shrimp have just been added. Only let them cook until pink.
Salt and pepper to taste
grated parmesan

Bring water to a boil for the pasta. Cook according to package directions.

Heat butter in a sauté pan. Cook onion and garlic until beginning to brown. Add the vermouth, tomato purée and cream and let cook until thickened. It should be a little thicker than you think it should be. 

As the sun-dried tomatoes cook in the sauce it will take on a bright creamy orange colour.

Add the shrimp and cook until just through – no more than 5 minutes. They should just be pink. That may be even less than 5 minutes. Any more time and shrimp become tough.

Liquid will come out of the shrimp as they cook. If the sauce is still too thick you can thin it with a little more cream.

Serve the shrimp and sauce on the hot drained pasta with grated parmesan.


If you like this post feel free to share it. All I ask is for a link back to my original post, and a credit that the recipe came from me.

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