Shrimp with Orange Beurre Blanc

1. 1

   In a small saucepan combine the reserved shrimp shells, the vermouth, the orange juice, and the zest and simmer the mixture, covered, for 5 minutes.

2. 2

   Strain the mixture through a fine sieve into another small saucepan, discarding the shells.

3. 3

   In a non-stick skillet melt 1 piece of the butter, over moderately high heat, in it saute the shrimp, stirring, for 2 minutes, or until they are cooked through, and keep them warm, covered.

4. 4

   Bring the orange mixture to a boil, reduce the heat to moderately low, and whisk in the remaining 5 pieces butter, 1 piece at a time, lifting the skillet from the heat occasionally to cool the mixture and adding each new piece of butter before the previous one has melted completely.

5. 5

   (The sauce should not get hot enough to liquefy.

6. 6

   It should be the consistency of hollandaise.)

7. 7

   Stir in the chives, the lemon juice, and salt and pepper to taste, divide the shrimp between 2 plates, and spoon some of the sauce over each serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.