Beurre blanc is a simple butter-based emulsified sauce that’s great with fish or seafood.  It’s origin is French and in this case I’m making it with shrimp to create a Marinated Shrimp with Beurre Blanc Sauce for a Christmas dinner. The sauce is amazingly easy to make despite it’s fanciful French name and is a wonderful idea for a special occassion because of it’s fine cuisine reputation.

Ingredients

Sauce

• 1 shallot, chopped
• ½ cup dry white wine
• 2 tablespoons lemon juice
• 1 tablespoon heavy cream
• 12 tablespoons cold butter
• 1/16 teaspoon white pepper

Shrimp

• 5 tablespoons butter
• ¾ lb medium shrimp, rinsed and deveined
• 1/2 teaspoon salt
• 1/4 cup extra-virgin olive oil
• 1 bay leaf
• 1/2 teaspoon freshly ground black pepper
• 1 tablespoon of chopped parsley (opional)

Method

For The Sauce

1. Simmer the shallots, white wine, and lemon juice in a small saucepan over low-medium heat for 5-10 minutes, until the mixture is reduced to about 2 tablespoons.
2. Add the cream and bring to just under a simmer. When the first few bubbles rise, turn the heat down very slightly
3. Add the 12 tablespoons of butter, one tablespoon at a time, whisking constantly. Be sure to allow one pat of butter to melt completely before adding the next.
4. Once the butter is fully incorporated, season the beurre blanc sauce with white pepper and set aside.

For The Shrimp

1. Combine olive oil, salt, bay leaf, and ground pepper in a bowl. Add shrimp and marinate shrimp at room temperature at least 30 minutes and up to 1 hour.
2. In  a heavy pan cook shrimp until it is pink and thoroughly cooked.
3. Plate the shrimp and spoon the warm beurre blanc sauce over the hot shrimp.  Sprinkle with chopped parsley if desired and serve.

 

Update: I recently attended a party and shared this recipe with the lovely hostess.  Please check it out here.

 

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