with Buttery Elderberry Balsamic Vinegar Sauce
with Elderberry Balsamic
If using shrimp in shell, peel and devein. Dry well with paper towels and set aside.
Put colander or large strainer in a bowl and set beside range. In large skillet set over high heat, melt 1 Tbsp of butter. When butter froths, add shrimp and crawfish. Season well with salt and pepper. Stir several times while cooking, browning slightly. (They're done as soon as just cooked through. Opaque for shrimp, red for crawfish.) Remove pan from heat and transfer shrimp/crawfish with slotted spoon to colander. Cover loosely with foil and set aside.
Pour off all but 1-2 tsp of liquid from pan. Set pan back over high heat and add remaining 6 Tbsp butter. Swirl pan once or twice until butter turns light brown, about 2 minutes. (Any brown bits stuck to pan will become browner, but should not burn.) Immediately pour balsamic into pan and start scraping up brown bits. Continue to scrape and cook until sauce thickens somewhat and starts to appear glaze-like, about 2 minutes. Sauce will reduce to scant 1/2 cup.
Turn off heat and stir in drained shrimp/crawfish (discard liquid from bowl) to coat lightly with sauce and briefly rewarm without further cooking. Taste and adjust seasonings, if necessary. Sprinkle with fresh herbs and serve immediately with lemon wedges, if desired.
* Serve with orzo tossed with butter and grated Parmesan and a salad.