Marinated Shrimp with Champagne Beurre Blanc

Name: Marinated Shrimp with Champagne Beurre Blanc
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 1 teaspoons freshly ground black pepper; 0 teaspoons whole black peppercorns; 237 milliliters Champagne or other dry sparkling wine; 2 Tbsps Champagne vinegar or other white wine vinegar; 1 Tbsp minced fresh chives; 1 Tbsp minced fresh parsley; 1 Tbsp minced fresh tarragon; 59 milliliters extra-virgin olive oil; 3 Tbsps minced shallots; 907 grams 24 extra-large uncooked shrimp (about , peeled with tail left intact, deveined; 237 milliliters (2 sticks) chilled unsalted butter, cut into 16 pieces

Need a gluten free, primal, and pescatarian main course? Marinated Shrimp with Champagne Beurre Blanc could be an excellent recipe to try. One serving contains 398 calories, 24g of protein, and 31g of fat. This recipe serves 8. Head to the store and pick up tarragon, shallots, champagne vinegar, and a few other things to make it today. To use up the champagne you could follow this main course with the Champagne Cupcakes with Italian Buttercream as a dessert. It will be a hit at your new year eve event. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

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.)

Ingredients you will need

Peppercorns

Champagne

Shallot

Vinegar

Equipment you will use

Sauce Pan

Combine Champagne, olive oil, shallots, and ground pepper in resealable plastic bag.

Ingredients you will need

Ground Black Pepper

Champagne

Olive Oil

Shallot

Equipment you will use

Ziploc Bags

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.

Ingredients you will need

Shrimp

Shake

Mix chives, tarragon, and parsley in small bowl.

Ingredients you will need

Tarragon

Parsley

Chives

Equipment you will use

Bowl

Preheat broiler. Spray broiler pan with nonstick vegetable oil spray.

Ingredients you will need

Vegetable Oil

Equipment you will use

Broiler Pan

Broiler

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.

Ingredients you will need

Marinade

Shrimp

Equipment you will use

Ziploc Bags

Frying Pan

Rewarm sauce base over medium-low heat.

Ingredients you will need

Base

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.

Ingredients you will need

Salt And Pepper

Sauce

Butter

Equipment you will use

Whisk

Spoon warm sauce around shrimp.

Ingredients you will need

Shrimp

Sauce

Sprinkle with fresh herbs and serve.

Ingredients you will need

Fresh Herbs

Equipment

Ingredients

Servings:

1teaspoons

freshly ground black pepper 0teaspoons

whole black peppercorns 237milliliters

Champagne or other dry sparkling wine 2Tbsps

Champagne vinegar or other white wine vinegar 1Tbsp

minced fresh chives 1Tbsp

minced fresh parsley 1Tbsp

minced fresh tarragon 59milliliters

extra-virgin olive oil 3Tbsps

minced shallots 907grams

24 extra-large uncooked shrimp (about , peeled with tail left intact, deveined 237milliliters

(2 sticks) chilled unsalted butter, cut into 16 pieces

Recommended wine: Pinot Grigio, Riesling, Sauvignon Blanc

Pinot Grigio, Riesling, and Sauvignon Blanc are my top picks for Shrimp. These crisp white wines work well with shrimp prepared in a variety of ways, whether grilled, fried, or in garlic sauce. The Mark West Pinot Grigio with a 4.5 out of 5 star rating seems like a good match. It costs about 13 dollars per bottle.