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    You are in: Home / Christmas / Marinated Shrimp With Champagne Beurre Blanc Recipe
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    Marinated Shrimp With Champagne Beurre Blanc

    Marinated Shrimp With Champagne Beurre Blanc. Photo by WiGal

    1/1 Photo of Marinated Shrimp With Champagne Beurre Blanc

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 4 mins

    1 hr

    4 mins

    Annacia's Note:

    The classic — and amazingly easy — French sauce made with butter and wine gets a glamorous makeover with Champagne. Feel free to use less-expensive sparkling wine for cooking, but keep the blanc de blancs flowing as an accompaniment.

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    Units: US | Metric

    Sauce Base



    1. 1
      For Sauce Base:
    2. 2
      Combine Champagne, shallots, vinegar, and peppercorns in heavy medium saucepan.
    3. 3
      Boil until reduced to 1/4 cup liquid, about 20 minutes.
    4. 4
      (Can be made 4 hours ahead. Cover and let stand at room temperature.)
    5. 5
      For Shrimp:
    6. 6
      Combine Champagne, olive oil, shallots, and ground pepper in resealable plastic bag.
    7. 7
      Add shrimp to bag and seal; shake bag to coat shrimp evenly.
    8. 8
      Marinate shrimp at room temperature at least 30 minutes and up to 1 hour, turning bag occasionally.
    9. 9
      Mix chives, tarragon, and parsley in small bowl.
    10. 10
      Preheat broiler.
    11. 11
      Spray broiler pan with nonstick vegetable oil spray. Drain shrimp; discard plastic bag with marinade.
    12. 12
      Arrange shrimp on prepared pan in single layer.
    13. 13
      Broil shrimp until just opaque in center, about 2 minutes per side.
    14. 14
      Stand 3 shrimp, tails upright, in center of each plate.
    15. 15
      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).
    16. 16
      Season beurre blanc to taste with salt and pepper.
    17. 17
      Spoon warm sauce around shrimp.
    18. 18
      Sprinkle with fresh herbs and serve.
    19. 19
      Market tip: Champagne and sparkling wines labeled extra dry are actually slightly sweeter than those labeled brut. The latter works best for this dish.

    Ratings & Reviews:

    • on August 07, 2008


      Divinely delicious! Fine dining at its best! I made ours (half recipe) with a New Mexico Brut from Gruet winery-marvelous and bought here in remote northern Wisconsin. I appreciated being able to make the sauce base and marinate the shrimp ahead of time, and that the two of us could enjoy a glass of sparkling wine with our meal-oh la la. I was unable to buy shallots so subbed a yellow onion for the shallot ---a bit over half of the recommended amount of shallot. I also did not have parsley so omitted it. Tarragon is wonderful and in this dish it is perfect match for it. My sauce did separate b/c I had the heat too high-I was getting excited to eat what I knew was going to be outstanding. I served with carrots and rice, and drizzled the wonderful sauce over them with a salad and Carameled Peach Cheesecake. Thank you Annacia for sharing a recipe that will be made for guests. Made for Seafood Challenge.

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    Nutritional Facts for Marinated Shrimp With Champagne Beurre Blanc

    Serving Size: 1 (232 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 435.2
    Calories from Fat 281
    Total Fat 31.2 g
    Saturated Fat 15.8 g
    Cholesterol 188.6 mg
    Sodium 133.9 mg
    Total Carbohydrate 5.2 g
    Dietary Fiber 0.1 g
    Sugars 0.8 g
    Protein 17.8 g

    The following items or measurements are not included:

    champagne vinegar

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