Marinated Shrimp with Champagne Beurre Blanc

Marinated Shrimp with Champagne Beurre Blanc
Photo by Mark Thomas

Ingredients

  • ½ teaspoon freshly ground black pepper
  • 24 extra-large uncooked shrimp (about 2 pounds), peeled with tail left intact, deveined
  • 1 tablespoon fresh parsley
  • 3 tablespoons shallots
  • ¼ teaspoon whole black peppercorns
  • 2 cups Champagne or other dry sparkling wine
  • 1 tablespoon fresh chives
  • + 7 more ingredients
    • 1 tablespoon fresh tarragon
    • 2 tablespoons Champagne vinegar or other white wine vinegar
    • 1 cup Champagne or other dry sparkling wine
    • 16 tablespoons unsalted butter
    • ¼ cup extra-virgin olive oil
    • 1/3 cup shallots
    • Nonstick vegetable oil spray

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.) Combine Champagne, olive oil, shallots, and ground pepper in resealable plastic bag. Add sh...

View full recipe at Epicurious

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