Best Shrimp With Orange Beurre Blanc Recipes

Marinated Shrimp With Champagne Beurre Blanc image

Provided by Annacia

Categories Christmas

Time 1h4m

Yield 8 serving(s)

Number Of Ingredients 14

2 cups champagne or 2 cups other dry sparkling wine
1/3 cup finely chopped shallot
2 tablespoons champagne vinegar or 2 tablespoons other white wine vinegar
1/4 teaspoon whole black peppercorn
1 cup champagne or 1 cup other dry sparkling wine
1/4 cup extra virgin olive oil
3 tablespoons minced shallots
1/2 teaspoon fresh ground black pepper
24 uncooked jumbo shrimp, peeled with tail left intact, deveined (about 2 pounds)
1 tablespoon minced fresh chives
1 tablespoon minced fresh tarragon
1 tablespoon minced fresh parsley
vegetable oil cooking spray
1 cup chilled unsalted butter, cut into 16 pieces

Steps:

For 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: Champagne and sparkling wines labeled extra dry are actually slightly sweeter than those labeled brut. The latter works best for this dish.

Nutrition Facts : Calories 435.2, Fat 31.3, SaturatedFat 15.8, Cholesterol 188.7, Sodium 133.9, Carbohydrate 5.3, Fiber 0.1, Sugar 0.9, Protein 17.8

Shrimp with Orange Beurre Blanc image

Yield Serves 2

Number Of Ingredients 7

12 large shrimp, shelled, reserving the shells, and deveined
1/2 cup dry vermouth
1/4 cup fresh orange juice
1 teaspoon freshly grated orange zest
3 tablespoons cold unsalted butter, cut into 6 pieces
1 teaspoon minced fresh chives for garnish
lemon juice to taste

Steps:

In a small saucepan combine the reserved shrimp shells, the vermouth, the orange juice, and the zest and simmer the mixture, covered, for 5 minutes. Strain the mixture through a fine sieve into another small saucepan, discarding the shells. In a non-stick skillet melt 1 piece of the butter, over moderately high heat, in it sauté the shrimp, stirring, for 2 minutes, or until they are cooked through, and keep them warm, covered.
Bring the orange mixture to a boil, reduce the heat to moderately low, and whisk in the remaining 5 pieces butter, 1 piece at a time, lifting the skillet from the heat occasionally to cool the mixture and adding each new piece of butter before the previous one has melted completely. (The sauce should not get hot enough to liquefy. It should be the consistency of hollandaise.) Stir in the chives, the lemon juice, and salt and pepper to taste, divide the shrimp between 2 plates, and spoon some of the sauce over each serving.