• 8servings

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, B9, C, D
MineralsPotassium, Cobalt

Ingredients Jump to Instructions ↓

  1. 2 cups Champagne or other dry sparkling wine

  2. 1/3 cup finely chopped shallots

  3. 2 tablespoons Champagne vinegar or other white wine vinegar

  4. 1/4 teaspoon whole black peppercorns

  5. 1 cup Champagne or other dry sparkling wine

  6. 1/4 cup extra-virgin olive oil

  7. 3 tablespoons minced shallots

  8. 1/2 teaspoon freshly ground black pepper

  9. 24 extra-large uncooked shrimp (about 2 pounds), peeled with tail left intact, deveined

  10. 1 tablespoon minced fresh chives

  11. 1 tablespoon minced fresh tarragon

  12. 1 tablespoon minced fresh parsley

  13. Nonstick vegetable oil spray

  14. 1 cup (2 sticks) chilled unsalted butter, cut into 16 pieces

Instructions Jump to Ingredients ↑

  1. For sauce base:

  2. 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.)

  3. For shrimp:

  4. 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.

  5. 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.

  6. 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.

  7. Spoon warm sauce around shrimp. Sprinkle with fresh herbs and serve.


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