Ingredients with Measurements:
- 1 lb large shrimp, peeled and deveined
- 2 tbsp olive oil
- Salt and pepper, to taste
- 1/2 cup unsalted butter
- 1/4 cup white wine
- 1/4 cup white wine vinegar
- 1 shallot, finely chopped
- 1/4 cup heavy cream
Special equipment needed:
- Grill or grill pan
- Saucepan
Step-by-step instructions:
1. Preheat grill to medium-high heat.
2. In a bowl, toss shrimp with olive oil, salt, and pepper.
3. Grill shrimp for 2-3 minutes per side, until pink and cooked through.
4. In a saucepan, melt butter over medium heat.
5. Add shallot and cook until softened, about 2-3 minutes.
6. Add white wine and white wine vinegar to the saucepan and bring to a simmer.
7. Cook until the liquid has reduced by half, about 5-7 minutes.
8. Add heavy cream to the saucepan and whisk until combined.
9. Remove from heat and let cool for a few minutes.
10. Using an immersion blender or regular blender, blend the sauce until smooth.
11. Season with salt and pepper to taste.
12. Serve grilled shrimp with beurre blanc sauce on the side.
Time:
Preparation time: 15 minutes
Cooking time: 15 minutes
Temperature:
Grill temperature: medium-high heat
Saucepan temperature: medium heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 360
Fat per serving: 30g
Carbohydrates per serving: 2g
Protein per serving: 20g
Substitutions for ingredients:
- Shrimp can be substituted with scallops or any other seafood of your choice.
- White wine can be substituted with chicken or vegetable broth.
- White wine vinegar can be substituted with apple cider vinegar or lemon juice.
- Shallot can be substituted with onion or garlic.
Variations:
- Add chopped fresh herbs, such as parsley or chives, to the beurre blanc sauce for extra flavor.
- Serve grilled shrimp over a bed of mixed greens for a light and refreshing salad.
- Add diced tomatoes and avocado to the salad for a colorful and nutritious meal.
Tips and tricks:
- Make sure to clean and devein the shrimp before grilling.
- Do not overcook the shrimp, as they can become tough and rubbery.
- Use unsalted butter to control the saltiness of the beurre blanc sauce.
- If the sauce is too thick, add a splash of white wine or heavy cream to thin it out.
Storage instructions:
Leftover grilled shrimp and beurre blanc sauce can be stored separately in airtight containers in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, gently reheat the shrimp in a pan over medium heat until warmed through. Reheat the beurre blanc sauce in a saucepan over low heat, whisking constantly, until warmed through.
Presentation ideas:
Serve grilled shrimp on a platter with the beurre blanc sauce in a small bowl on the side. Garnish with fresh herbs, such as parsley or chives.
Garnishes:
Fresh herbs, such as parsley or chives.
Pairings:
- Serve with a side of roasted vegetables, such as asparagus or broccoli.
- Pair with a light and crisp white wine, such as Sauvignon Blanc or Pinot Grigio.
Suggested side dishes:
Roasted vegetables, mixed greens salad, or garlic bread.
Troubleshooting advice:
- If the beurre blanc sauce separates, whisk vigorously until it comes back together.
- If the shrimp are sticking to the grill, brush with a little more olive oil before grilling.
Food safety advice:
Make sure to cook the shrimp to an internal temperature of 145°F to ensure they are fully cooked and safe to eat.
Food history:
Beurre blanc is a classic French sauce made with butter and white wine. It originated in the Loire Valley region of France and is traditionally served with fish and seafood.
Flavor profiles:
This dish is savory and buttery, with a tangy and slightly acidic beurre blanc sauce that complements the sweetness of the grilled shrimp.
Serving suggestions:
Serve this dish as a main course for a light and elegant dinner party or as a special treat for a date night at home.
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Region: French