Shrimp Bercy Recipes

MEDITERRANEAN SHRIMP RECIPE WITH BELL PEPPERS

Steps:

• Pat the shrimp dry and place it in a large bowl. Add the flour, smoked paprika, salt and pepper, coriander, cayenne, and sugar. Toss until the shrimp is well-coated.
• In a large cast iron skillet, melt the butter with the olive oil over medium heat. Add the shallots and garlic. Cook for 2-3 minutes, stirring regularly, until fragrant (be sure not to burn the garlic.) Add the bell peppers and cook another 4 minutes or so, tossing occasionally.
• Now add the shrimp. Cook for 1 to 2 minutes, then add the diced tomatoes, broth, white wine and lemon juice. Cook for a couple more minutes or until the shrimp turns bright orange.
• Finally, stir in the chopped fresh parsley and serve!

CRISPY BAKED SHRIMP IN LEMON BUTTER SAUCE (PRAWNS)

Steps:

• Preheat oven to 220°C/430°F (all oven types).
• Pour wine and half the butter into 9 x 13" / 22 x 33cm baking pan (see Note 3 if using glass). Place in oven for 10 minutes to reduce.
• Toss prawns with remaining butter, garlic, lemon juice, salt and pepper. Butter may harden - that's ok.
• Mix Crunchy Topping ingredients.
• Remove pan from oven. Add prawns - spread out in single layer, but snug.
• Top with Crunchy Topping. Bake 12 minutes.
• Flick to broiler/grill on high, broil for 1 - 2 minutes (max) to brown top a bit more.
• Sprinkle with parsley. Serve immediately with lemon wedges and crusty bread to mop up the incredible sauce!

SHRIMP BERCY

Steps:

• Using a pair of kitchen shears, cut down the back of each shrimp. Do not peel the shrimp. Rinse under cold running water to remove and discard the dark intestinal tract. Pat dry.
• Heat two tablespoons of the butter in a large skillet over high heat. Add the shrimp and sprinkle with salt and pepper. Cook, stirring often, about three minutes. Transfer the shrimp to a warm platter.
• Add one tablespoon butter and the shallots to the skillet. Add the wine and bring to a boil. Cook over high heat about two minutes or until the liquid is reduced to about half a cup. Add the cream and cook, stirring, about one minute. Add salt and pepper.
• Add the shrimp to the sauce and stir. Let cook about one minute and add the parsley and two remaining tablespoons of butter.

BERCY SAUCE FOR SEAFOOD

Steps:

• Gather the ingredients.
• In a heavy-bottomed saucepan, combine the wine and shallots. Heat until the liquid boils, lower the heat a bit and continue simmering until the liquid has reduced by a little more than half.
• Add the velouté, then lower heat to a simmer and reduce for about 5 minutes.
• Stir in the butter and chopped parsley. Season to taste with lemon juice and serve right away.