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Shrimp with champagne beurre blanc

Shrimp with Champagne Beurre Blanc



  • 1 bag 8-12 ct. Black Tiger Peeled & Deveined Tail-On Shrimp (approx. 2 lbs)

  • 2 cups champagne or other dry sparkling wine

  • 1/3 cup finely chopped shallots

  • 2 tbsp. champagne vinegar or other white wine vinegar

  • 1/4 tsp. whole black peppercorns

  • 1/4 cup extra-virgin olive oil

  • 1 cup champagne or other dry sparkling wine

  • 3 tbsp. minced shallots

  • 1/2 tsp. black pepper

  • 1 tsp. minced fresh chives

  • 1 tsp. minced fresh tarragon

  • 1 tbsp. minced fresh parsley

  • Nonstick vegetable oil spray

  • 1 cup (2 sticks) chilled unsalted butter, cut into 16 pieces


Sauce Directions:

  1. 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.


Shrimp Directions:

  1. 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 for at least 30 minutes and up to 1 hour, turning bag occasionally. Mix chives, tarragon, and parsley in small bowl.

  2. 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.

  3. 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.

  4. Spoon warm sauce around shrimp. Sprinkle with fresh herbs and serve.


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