Marinated Shrimp with Champagne Beurre Blanc
Elevate your dining experience with this sophisticated recipe for Marinated Shrimp with Champagne Beurre Blanc. Juicy, tender shrimp are infused with bright, zesty flavors thanks to a quick marinade of olive oil, garlic, and freshly squeezed lemon juice before being perfectly seared to golden perfection. The star of the dish, however, is the luxurious Champagne beurre blanc—an irresistibly creamy French sauce made by reducing bubbly Champagne with shallots, a touch of cream, and cold cubed butter for a silky, velvety finish. Garnished with fresh parsley, this dish is a perfect balance of elegance and simplicity, ideal for impressing dinner guests or treating yourself to something special. Pair it with steamed vegetables or fluffy rice for a restaurant-quality meal in the comfort of your home. This recipe is quick, indulgent, and perfect for seafood lovers seeking a touch of gourmet flair.
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Recipe Information
Ingredients
- 16 pieces Large shrimp (peeled and deveined)
- 3 tablespoons Olive oil
- 2 cloves Garlic (minced)
- 2 tablespoons Lemon juice (freshly squeezed)
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper (freshly ground)
- 1 cup Champagne
- 2 tablespoons Shallots (finely minced)
- 0.25 cup Heavy cream
- 6 tablespoons Unsalted butter (cold and cubed)
- 2 tablespoons Fresh parsley (chopped, for garnish)
Instructions
In a medium bowl, combine olive oil, minced garlic, lemon juice, salt, and black pepper. Add the shrimp and toss to coat evenly. Cover and refrigerate for 20 minutes to allow the flavors to infuse.
While the shrimp marinates, start preparing the Champagne beurre blanc. In a small saucepan over medium heat, combine Champagne and minced shallots. Bring to a boil, then reduce to a simmer and cook for 8–10 minutes, until the liquid is reduced to about 1/3 cup.
Add the heavy cream to the saucepan and simmer for another 2–3 minutes, stirring occasionally.
Reduce the heat to low. Gradually whisk in the cold butter, one cube at a time, allowing each piece to melt completely before adding the next. Stir continuously until the sauce is smooth and velvety. Remove from heat and keep warm.
Heat a large skillet over medium-high heat. Remove the shrimp from the marinade and pat dry with paper towels. Discard the marinade.
Cook the shrimp in the skillet for 2–3 minutes on each side, or until pink and opaque. Be careful not to overcook.
To plate, divide the shrimp evenly among serving plates. Spoon the Champagne beurre blanc over the shrimp and garnish with chopped fresh parsley.
Serve immediately with your choice of side, such as steamed vegetables or rice, and enjoy your elegant dish.
Nutrition Facts
Calories |
1640 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 132.2 g | 169% | |
| Saturated Fat | 62.5 g | 312% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 715 mg | 238% | |
| Sodium | 2861 mg | 124% | |
| Total Carbohydrate | 11.5 g | 4% | |
| Dietary Fiber | 0.6 g | 2% | |
| Total Sugars | 3.2 g | ||
| Protein | 59.2 g | 118% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 150 mg | 12% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 891 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
