South Carolina Shrimp
The Library at Vendue - Charleston
Bon Appétit Archives

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 unsalted butter,
cut into pieces
12 ounces freshly cooked fettuccine

Drop tomatoes in large saucepan of boiling water 10 seconds. Transfer to bowl of cold water using a 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 mix-ture is reduced by half, stir-
ring 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.
Serves 4.

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