Home » RECIPE: Shrimp With Lemon Beurre Blanc
June 30, 2016
I'm thrilled to be sharing a classic seafood dish today with you all: Shrimp with Lemon Beurre Blanc. Yum!
The beauty of this dish lies in its simplicity. Most of my favorite recipes aren’t complicated, and this one certainly falls into that bucket. Oh, and the butter doesn’t hurt either.
For the Shrimp
For the Lemon Beurre Blanc
1Coat the bottom of a large sauté pan with extra virgin olive oil, and heat over medium heat for 2-3 minutes.
2Pat the peeled and deveined shrimp dry with paper towels. Season lightly with kosher salt and white pepper.
3Add the shrimp to the pan in a single layer and cook for 1-2 minutes per side, until light pink.
4Remove the cooked shrimp from the pan and transfer a platter or bowl. Cover to keep warm and set aside.
5Cut the butter into ½-inch pieces, then put in the fridge until you’re ready to use it.
6To a small stainless steel saucepan add the wine, lemon juice, and shallots. Set over medium-high heat. Once it starts boiling, turn the heat down to medium, allowing it to simmer and reduce to about 2-3 tablespoons (will take around 10 minutes).
7Once it’s reduced, add the heavy cream to the saucepan. Whisk to combine, then lower the heat a bit to medium low.
8Get the butter out of the fridge and add one piece at a time to the saucepan.
9After adding each piece of butter, whisk quickly and vigorously using a wire whisk. As soon as one cube melts add another, making sure you keep whisking until all the butter has been incorporated. The sauce should be smooth and slightly thickened (if it’s not, continue whisking for another minute or two).
10Turn off the heat, season with a sprinkle of kosher salt and white pepper. Whisk, then taste and adjust seasonings to your liking.
11Prepare each plate by dividing the shrimp evenly. Drizzle generously with the Lemon Beurre Blanc sauce.
12Garnish with chopped chives and serve immediately.