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Shrimp with Orange Beurre Blanc Recipe

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This recipe for Shrimp with Orange Beurre Blanc is from The Dinner Table, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Shrimp Ingredients
Fresh Gulf of Mexico shrimp - 6 per person, or about 1/4 pound per person
Olive oil
Salt and pepper
Sauce ingredients (Makes 1 cup)
2 oranges
1/2 cup white wine
2 teaspoons minced shallots
1/2 pound (2 sticks) unsalted butter
Salt and white pepper
Directions:
Directions:
Peel and de-vein the shrimp. Remove the shrimp from its shell entirely. Place shrimp down flat on a cutting board and use a small sharp knife to make a shallow cut down the back of the shrimp. You may see a dark, vein-like intestinal tract running through the meat. Use your fingers, or the sharp tip of a knife to remove. As you complete each shrimp, put into a bowl of ice water to keep cool. Set aside while you prepare the sauce.
Zest half of one orange (about 2 teaspoons) and juice the two oranges (about 3/4 cup). Put the juice, zest, wine and shallots in a sauce pan on medium high heat. Cook until it is syrupy and almost gone. On low heat, whisk in the butter continuously and vigorously, 1 tablespoon at a time. Butter is the only emulsifier for this sauce, and if you slowly add it, continuously stirring, the sauce will achieve a silky smooth texture. Do not let the sauce boil. Salt and pepper to taste. Keep warm while you continue with the shrimp. Heat a skillet on medium high heat. Drain the shrimp and coat with olive oil. When the pan is hot, add the shrimp and sprinkle on some salt and pepper. Cook the shrimp about 45 seconds on each side. Add some more olive oil if necessary to keep the shrimp from sticking to the pan. Do not overcook or the shrimp will be tough and rubbery. Drizzle Beurre Blanc sauce over shrimp, or serve in a separate small container for dipping.

 

 

 

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