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Grilled Champagne Shrimp with Lemon Beurre Blanc
Simple Grilled Shrimp get the royal treatment with a decadent Lemon Beurre Blanc!
Ingredients
| 250 mL | 1 cup | Champagne, Prosecco or Sparkling Wine |
| 30 mL | 2 tbsp | olive oil |
| 10 mL | 2 tsp | flat-leaf parsley, chopped |
| 12 | 12 | Mirabel Black Tiger Shrimp, Raw, Peeled & Deveined, Tail-on, 13-15 ct |
| 1 | 1 | small shallot, finely diced |
| 1 | 1 | clove garlic, minced |
| Zest and juice of half a lemon | ||
| Salt and pepper, to taste | ||
| Lemon Beurre Blanc | ||
| 250 mL | 1 cup | Champagne, Prosecco or Sparkling Wine |
| 15 mL | 1 tbsp | White wine vinegar |
| Zest of half a lemon | ||
| 30 mL | 2 tbsp | 35% whipping cream |
| 125 mL | ½ cup | cold butter, cut in small cubes |
| Salt and pepper to taste | ||
Method
In a large bowl, combine Champagne, oil, parsley, shrimp, shallot, garlic, lemon zest and juice, salt and pepper to taste. Cover and refrigerate for a minimum of 30 minutes or up to two hours.
Lemon Beurre Blanc: Meanwhile, in a medium saucepan, boil Champagne, vinegar and lemon zest over medium-high heat until reduced by two thirds. Add cream and cook until the mixture is reduced by half. Reduce heat to low, whisk in butter, a few cubes at a time, until smooth and creamy. Season to taste with salt and pepper. Keep warm while grilling shrimp.
Pre-heat grill to medium- high heat. Drain marinade from shrimp and grill for 2 to 3 minutes per side, being careful not to overcook the shrimp.
Cooking Tips: Butter must be well chilled or it will separate in the sauce.
Wine mixture must be well reduced or sauce will be very runny.
Quick Facts
- Serves: 4
- Meal type: Appetizers, Pizza, Entrées
- Species: Shrimp
- Product Group: Black Tiger Shrimp