Bar Harbor Inn’s Shrimp Saute with Raspberry Lambic Sauce 

Shrimp Saut with Raspberry Lambic Sauce


4 tablespoons olive oil

24 extra large shrimp, peeled and deveined

1 cup sliced scallions, sliced on the bias

cup julienne red peppers

cup thinly sliced asparagus spears, cut on the bias

cup julienne yellow squash

4 tablespoons minced garlic

2 tablespoons julienne fresh basil

2 tablespoons chopped parsley

cup raspberry lambic sauce

For the sauce:

teaspoon olive oil

2 tablespoons minced shallots

cup Lambic Frambois

cup chicken stock

1 tablespoon unsalted butter

Salt and pepper to taste


Saut shrimp in olive oil and reserve, saut vegetables and herbs until tender and combine with shrimp. Spoon with sauce. For the sauce, saut shallots in olive oil and add beer, reduce by 50%. Add the chicken stock and reduce again by 50%. Whisk in the butter and adjust the seasoning.