>Marinated Shrimp with Champagne Beurre Blanc

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Sauce
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
Combine Champagne, shallots, vinegar, and peppercorns in heavy medium saucepan. Boil until reduced to 1/4 cup liquid, about 20 minutes.
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
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About contessacatering

I went to The Art Institute of Seattle where I graduated with a full food science degree in Baking and pastry and culinary. After that working at several upscale resorts such as the Royal Hawaiian, in Oahu, The Kapalua Bay hotel in Maui and the Ritz Carlton, The Alexis and Monaco in Seattle. Then landing in Phoenix. In all of these resorts I worked side by side with some of the best chefs in the country. Making cakes for people such as Robert Mondovi’s 90th birthday. Learning how luxury and customer service can make any company successful, especially when it comes to cake and food. Cake Contessa is now the premier dessert delivery service in Arizona, we deliver cakes, cupcakes and desserts for all occasions using the highest quality ingredients. And we cater upscale events and weddings!
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