Marinated Shrimp With Champagne Beurre Blanc

"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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photo by WiGal photo by WiGal
photo by WiGal
Ready In:
1hr 4mins
Ingredients:
14
Serves:
8
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ingredients

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directions

  • 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.

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Reviews

  1. I’m making this and noticed there is no salt, is this correct?
     
  2. 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 Recipe#264174. Thank you Annacia for sharing a recipe that will be made for guests. Made for Seafood Challenge.
     
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Tweaks

  1. 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 Recipe#264174. Thank you Annacia for sharing a recipe that will be made for guests. Made for Seafood Challenge.
     

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