Marinated Shrimp With Champagne Beurre Blanc

Recipe by Annacia
READY IN: 1hr 4mins




  • For Sauce Base:
  • 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.)
  • For Shrimp:
  • Combine Champagne, olive oil, shallots, and ground pepper in resealable plastic bag.
  • 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.
  • Mix chives, tarragon, and parsley in small bowl.
  • Preheat broiler.
  • Spray broiler pan with nonstick vegetable oil spray. 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.
  • 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).
  • Season beurre blanc to taste with salt and pepper.
  • Spoon warm sauce around shrimp.
  • Sprinkle with fresh herbs and serve.
  • Market tip: Champagne and sparkling wines labeled extra dry are actually slightly sweeter than those labeled brut. The latter works best for this dish.