An Adapted Recipe from Epicurious
| Shrimp Beurre Blanc |
Recipe type: Appetiser
Author:
Prep time: 30 mins
Cook time: 30 mins
Total time: 1 hour
Serves: 8
Ingredients
- Sauce
- 2 cups Champagne
- 1/3 cup finely chopped shallots (Beware, they are strong!)
- 2 tablespoons Champagne vinegar
- 1/4 teaspoon whole black peppercorns
- Shrimp
- 1 cup Champagne
- 1/4 cup extra-virgin olive oil
- 3 tablespoons minced shallots
- 1/2 teaspoon freshly ground black pepper
- 24 Jumbo or larger sized uncooked shrimp (about 2 pounds), peeled and deveined. We took the tails off, but you could leave them on for appearance.
- 1 tablespoon minced fresh chives
- 1 tablespoon minced fresh parsley
- Nonstick vegetable oil spray
- 1 stick (1/2 cup) chilled unsalted butter, cut into 16 pieces
Instructions
- Mince shallots and combine with Champagne, vinegar and peppercorns in heavy medium saucepan. Boil until reduced to 1/4 cup liquid, about 20 minutes. I made this ahead of time. You can leave it 4 hours ahead and let it stand at room temperature. (Note, you add the butter later.)
- Combine Champagne, olive oil, shallots, and ground pepper in resealable plastic bag. I then put in chopped chives and parsley. Add shrimp to bag and seal; shake bag to coat shrimp evenly. Marinate shrimp at least 30 minutes and up to 1 hour, turning bag occasionally. (Note the original recipe called to leave the shrimp out at room temperature and like a wimp, I put it in the fridge!)
- Drain shrimp; discard plastic bag with marinade. Arrange shrimp on a sprayed layer of aluminum foil in on the grill in a single layer. Grill shrimp until just opaque in center.
- Rewarm sauce base over medium-low heat. Whisk in butter 1 piece at a time, just allowing each to melt before adding next (do not boil). Season beurre blanc to taste with salt and pepper.
- Spoon warm sauce on a plate and arrange shrimp either standing or in a pretty pattern. Sprinkle with chives.