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MARINATED SHRIMP WITH CHAMPAGNE BEURRE BLANC
Sauce base
2 c Champagne or other dry sparkling wine
1/3 c finely chopped shallots
2 T Champagne vinegar or other white wine vinegar
1/4 t whole black peppercorns
Shrimp
1 c Champagne or other dry sparkling wine
1/4 c extra-virgin olive oil
3 T minced shallots
1/2 t freshly ground black pepper
24 extra large uncooked shrimp, peeled,deveined, tail left intact
1 T minced fresh chives
1 T minced fresh tarragon
1 T minced fresh parsley
vegetable oil spray
1 cup chilled unsalted butter, cut into 16 pieces
For sauce, combine Champagne, shallots, vinegar, and peppercorns in heavy medium saucepan, boil until reduced to 1/4 c liquid (about 20 minutes). Keep warm.
For shrimp, combine Champagne, olive oil, shallots, and ground pepper in resealable plastic bag, add shrimp to bag and seal, shake to coat shrimp evenly and marinate at room temperature at least 30 minutes and up to 1 hour, turning bag occasionally. Mix chives, tarragon, and parsley in small bowl.
Preheat broiler, and spray broiler pan with vegetable oil. Drain shrimp and arrange on prepared pan in single layer. Broil until just opaque in center, about 2 minutes per side. Stand 3 shrimp, tails upright, in center of each warmed plate.
Rewarm sauce base over medium-low heat. Whisk in butter 1 piece at a time, into sauce over medium low heat (allowing each to melt before adding next), season to taste with salt and pepper and spoon around shrimp. Sprinkle with fresh herbs and serve.
Makes 8 first course servings. |
