Shrimp with Orange Beurre Blanc

Name: Shrimp with Orange Beurre Blanc
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 3
Cuisine: Global
Ingredients: 6 Fresh Gulf of Mexico shrimp per person, or about 1/4 pound per person; 1 serving Extra virgin olive oil; 1 serving Salt and pepper; 2 oranges; 118 milliliters white wine; 2 teaspoons minced shallots; 227 grams (2 sticks) unsalted butter; 1 serving Salt and white pepper

Shrimp with Orange Beurre Blanc could be just the gluten free, primal, and pescatarian recipe you've been looking for. This recipe serves 3. One portion of this dish contains roughly 12g of protein, 199g of fat, and a total of 2010 calories. A mixture of shallots, oranges, butter, and a handful of other ingredients are all it takes to make this recipe so scrumptious. A few people really liked this hor d'oeuvre. From preparation to the plate, this recipe takes roughly roughly 45 minutes. If you like this recipe, you might also like recipes such as Marinated Shrimp with Champagne Beurre Blanc, Grilled Shrimp with Vanilla Beurre Blanc, and Poached Sole With Blood Orange Beurre Blanc.

Instructions

href="https://www.simplyrecipes.com/recipes/how_to_peel_and_devein_shrimp/">Peel and de-vein the shrimp. Work with the shrimp one at a time, leaving the rest in a bowl of ice water. Holding on to the body of the shrimp, use your fingers to pull off head if it is still attached, and then the legs.

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Water

Shrimp

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Bowl

Starting with the head end, gently peel back the shell. Use your fingernails or a knife to cut into the base shell segment.

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Base

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Knife

Remove the shrimp from its shell entirely.

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Shrimp

Place shrimp down flat on a cutting board and use a small sharp knife to make a shallow cut down the back of the shrimp.

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Shrimp

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Cutting Board

Knife

You may see a dark, vein-like intestinal tract running through the meat. Use your fingers, or the sharp tip of a knife to remove. As you complete each shrimp, put into a bowl of ice water to keep cool. Set aside while you prepare the sauce.

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Water

Shrimp

Sauce

Meat

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Bowl

Make orange syrup: Zest half of one orange (about 2 teaspoons) and juice the two oranges (about 3/4 cup).

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Orange

Juice

Syrup

Put the juice, zest, wine and shallots in a sauce pan on medium high heat. Cook until it is syrupy and almost gone.

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Shallot

Juice

Sauce

Wine

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Sauce Pan

Whisk in the butter: On low heat, whisk in the butter continuously and vigorously, 1 tablespoon at a time. Butter is the only emulsifier for this sauce, and if you slowly add it, continuously stirring, the sauce will achieve a silky smooth texture. Do not let the sauce boil. Salt and pepper to taste. Keep warm while you continue with the shrimp.

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Salt And Pepper

Butter

Shrimp

Sauce

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Whisk

Heat a skillet on medium high heat.

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Frying Pan

Drain the shrimp and coat with olive oil. When the pan is hot, add the shrimp and sprinkle on some salt and pepper.

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Salt And Pepper

Olive Oil

Shrimp

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Frying Pan

Cook the shrimp about 45 seconds on each side.

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Shrimp

Add some more olive oil if necessary to keep the shrimp from sticking to the pan. Do not overcook or the shrimp will be tough and rubbery.

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Olive Oil

Shrimp

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Frying Pan

Drizzle Beurre Blanc sauce over shrimp, or serve in a separate small container for dipping.

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Sauce

Shrimp

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Ingredients

Servings:

Fresh Gulf of Mexico shrimp per person, or about 1/4 pound per person 1serving

Extra virgin olive oil 1serving

Salt and pepper 2

oranges 118milliliters

white wine 2teaspoons

minced shallots 227grams

(2 sticks) unsalted butter 1serving

Salt and white pepper

Recommended wine: Pinot Grigio, Riesling, Sauvignon Blanc

Shrimp works really well with Pinot Grigio, Riesling, and Sauvignon Blanc. 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.