Shrimp Normandy

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What is “Normandy?”

A Normandy sauce is a sauce that normally consists of fish stock, egg yolks, butter, and cream. While it is mostly served with seafood depending on where you are in the world you can find it served with a variety of other foods. In this this recipe you will find that I made my Normandy sauce mainly out of cream and using the juices that were left over from cooking up the shrimp as a stock.

Using left over juices for stock can be a real time saver

Tips on cooking shrimp

Shrimp, like most other seafood, can be a little tricky to cook. You cook quick and it will still be partially raw, you cook it too long and it will turn out rubbery or dry. With this recipe you are going to be adding the shrimp back into the sauce to finish cooking it so I try to cook it for a minute on each side. That way you getting partially cooked for the sauce and releasing some of the left over moisture that you can use for the Normandy sauce. I trick I use when cooking shrimp is knowing that the tight the shrimp coils, the more done it is getting. You should aim to cook your shrimp long enough so that it only slightly coils.

You are aiming this slight coiling.

Substitutions for shrimp

If shrimp are not your thing and you are wondering what else you might be able to use in this recipe try one of the following options. If you want to go straight to the gold metal you could use lobster, more precisely their tails. Simply shell the tails and cut into small bite size portions and Voila, you have a rich, decadent dish sure to impress anyone. If you fell that lobster tails might be a little out of your price range try langostino. Langonstino are very similar to crayfish in appearance but many people relate the taste to lobster while others say they have a richer taste than lobster. One of the last things I will toss your direction will be scallops. Scallops also have a rich complex taste that will pair well in this recipe.

What to serve your Shrimp Normandy with.

Now that we have a few things covered we have to figure out what we are going to serve our Shrimp Normandy with. I normally put mine over a small bed of rice that way you do not have anything competing with the flavor of your Normandy sauce. I then go on to serve it with some steamed vegetables like broccoli, cauliflower, or carrots. Another way I have done this in the past is to serve over pasta like an alfredo of sorts. I think a nice ravioli would work as well. In the long run I would simply recommend staying away from options that would have to strong of a flavor profile so that you do not out shine the Normandy.

Shrimp Normandy
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Shrimp Normandy

Recipe by morcayneCourse: SeafoodDifficulty: Medium
Servings

4

servings
Prep time

10

minutes
Cooking time

15

minutes
Total time

25

minutes

Ingredients

  • 1 Pound Raw Shelled Large Shrimp

  • 3 Tbsp Butter

  • 1 Shallot (minced)

  • 1 Cup Heavy Cream

  • 1 Tbsp Worcestershire Sauce

  • 1 Tsp Salt

  • 3 Tbsp Cream Cherry

Directions

  • Gently pat dry the shrimp making sure to not remove to much moisture.
  • In a large skillet melt the butter over medium heat. When it is hot, add the shrimp and cook until hot. Transfer the shrimp to a small bowl and set aside.
  • Add the shallot to the skillet and cook until soft. Stir in the cream, Worcestershire sauce, and salt. Bring the sauce to a simmer, stirring frequently, then reduce the heat to low and simmer until it reduces to your preferred consistency. Add in the sherry and stir for another minute.
  • Stir in the shrimp until heated through.

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