Marinated Shrimp with Champagne Beurre Blanc |
|||||||||
| Servings | Preparation Time | Cooking Time | Calories | % from Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 8 | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| INGREDIENTS: | ||
| SAUCE BASE: 2 cups Champagne or other dry sparkling wine | 1/3 cup finely chopped shallots | 2 tablespoons Champagne vinegar or other white wine vinegar |
| 1/4 teaspoon whole black peppercorns | SHRIMP: 1 cup Champagne or other dry sparkling wine | 1/4 cup extra-virgin olive oil |
| 3 tablespoons minced shallots | 1/2 teaspoon freshly ground black pepper | 24 extra-large uncooked shrimp (about 2 pounds), peeled with tail left intact, deveined |
| 1 tablespoon minced fresh chives | 1 tablespoon minced fresh tarragon | 1 tablespoon minced fresh parsley |
| nonstick vegetable oil spray | 1 cup (2 sticks) chilled unsalted butter, cut into 16 pieces | |
| 1 | FOR SAUCE BASE: Combine Champagne, shallots, vinegar, and peppercorns in heavy medium saucepan. Boil until reduced to 1/4 cup liquid, about 20 minutes. |
| 2 | 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. |
| 3 | 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 unright, in center of each plate. |
| 4 | 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. |
| 5 | Spoon warm sauce around shrimp. Sprinkle with fresh herbs and serve. |