Marinated Shrimp With Champagne Beurre Blanc Recipe

Name: Marinated Shrimp With Champagne Beurre Blanc
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Sauce Base; 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; Shrimp; 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

Servings: persons

Sauce Base
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
Shrimp
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

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

1430

kcal

Calories

Fat

Carbs

175

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: Sauce Base, 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, and more.

Yes, Marinated Shrimp With Champagne Beurre Blanc falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Marinated Shrimp With Champagne Beurre Blanc

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions