Shrimp with Champagne Beurre Blanc
Ingredients:
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1 bag 8-12 ct. Black Tiger Peeled & Deveined Tail-On Shrimp (approx. 2 lbs)
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2 cups champagne or other dry sparkling wine
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1/3 cup finely chopped shallots
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2 tbsp. champagne vinegar or other white wine vinegar
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1/4 tsp. whole black peppercorns
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1/4 cup extra-virgin olive oil
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1 cup champagne or other dry sparkling wine
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3 tbsp. minced shallots
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1/2 tsp. black pepper
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1 tsp. minced fresh chives
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1 tsp. minced fresh tarragon
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1 tbsp. minced fresh parsley
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Nonstick vegetable oil spray
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1 cup (2 sticks) chilled unsalted butter, cut into 16 pieces
Sauce Directions:
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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:
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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.
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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.
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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.
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Spoon warm sauce around shrimp. Sprinkle with fresh herbs and serve.