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