Marinated Shrimp with Champagne Beurre Blanc
- Preparing Time: -
- Total Time: -
- Served Person: Makes 8 first-course servings
- 1/4 cup extra-virgin olive oil
- 1/2 teaspoon freshly ground black pepper
- 1 tablespoon minced fresh parsley
- nonstick vegetable oil spray
- 1 tablespoon minced fresh chives
- 1 tablespoon minced fresh tarragon
- 1/3 cup finely chopped shallots
- 3 tablespoons minced shallots
- 1/4 teaspoon whole black peppercorns
- 1 cup (2 sticks) chilled unsalted butter, cut into 16 pieces
- Carbohydrate 5 g(2%)
- Cholesterol 204 mg(68%)
- Fat 34 g(53%)
- Fiber 0 g(2%)
- Protein 16 g(32%)
- Saturated Fat 16 g(80%)
- Sodium 651 mg(27%)
- Calories 453
PreparationFor sauce base: Combine Champagne, shallots, vinegar, and peppercorns in heavy medium saucepan. Boil until reduced to 1/4 cup liquid, about 20 minutes. (Can be made 4 hours ahead. Cover and let stand at room temperature.) For shrimp: Combine Champagne, olive oil, shallots, and ground pepper in resealable plastic bag. Add shrimp to bag and seal; shake bag to coat shrimp evenly. Marinate shrimp at room temperature at least 30 minutes and up to 1 hour, turning bag occasionally. Mix chives, tarragon, and parsley in small bowl. Preheat broiler. Spray broiler pan with nonstick vegetable oil spray. Drain shrimp; discard plastic bag with marinade. Arrange shrimp on prepared pan in single layer. Broil shrimp until just opaque in center, about 2 minutes per side. Stand 3 shrimp, tails upright, in center of each plate. 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 or sauce will separate). Season beurre blanc to taste with salt and pepper. Spoon warm sauce around shrimp. Sprinkle with fresh herbs and serve. Market tip:
PreparationFor sauce base: Combine Champagne, shallots, vinegar, and peppercorns in heavy medium saucepan. Boil until reduced to 1/4 cup liquid, about 20 minutes. (Can be made 4 hours ahead. Cover and let stand at room temperature.) For shrimp: Combine Champagne, olive oil, shallots, and ground pepper in resealable plastic bag. Add shrimp to bag and seal; shake bag to coat shrimp evenly. Marinate shrimp at room temperature at least 30 minutes and up to 1 hour, turning bag occasionally. Mix chives, tarragon, and parsley in small bowl. Preheat broiler. Spray broiler pan with nonstick vegetable oil spray. Drain shrimp; discard plastic bag with marinade. Arrange shrimp on prepared pan in single layer. Broil shrimp until just opaque in center, about 2 minutes per side. Stand 3 shrimp, tails upright, in center of each plate. 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 or sauce will separate). Season beurre blanc to taste with salt and pepper. Spoon warm sauce around shrimp. Sprinkle with fresh herbs and serve. Market tip:
