SOUTH CAROLINA SHRIMP

SOUTH CAROLINA SHRIMP image

Yield 4 people

Number Of Ingredients 12

Previous Next

6 plum tomatoes
1/4 cup olive oil
20 uncooked large shrimp, peeled, deveined, tails left intact
1 tablespoon minced shallot
1 tablespoon minced garlic
1/3 cup dry white wine
1/3 cup chopped fresh cilantro
2 tablespoons fresh lemon juice
1/2 cup whipping cream
6 tablespoons (3/4 stick) unsalted butter, cut into pieces
Salt and freshly ground pepper
12 ounces freshly cooked fettuccine

Steps:

Drop tomatoes in large saucepan of boiling water for 10 seconds. Transfer to bowl of cold water using slotted spoon. Drain. Pull off skins using small knife. Peel, seed and chop tomatoes. Heat oil in heavy large skillet over medium-high heat. Add shrimp and cook until just pink, turning occasionally, about 2 minutes. Transfer to platter. Tent with foil to keep warm. Add shallot and garlic to skillet and sauté 1 minute. Add tomatoes, wine, cilantro and lemon juice and cook until mixture is reduced by half, stirring frequently, about 2 minutes. Add cream and boil until mixture is reduced by half, stirring occasionally, about 3 minutes. Remove pan from heat. Add butter 1 piece at a time, whisking until melted. Season sauce with salt and pepper. Mound fettuccine on plates. Top with shrimp. Spoon sauce over.