Delicious Marinated Shrimp Recipe for Seafood Lovers
Looking for a dish to impress your dinner guests? Consider serving marinated shrimp with champagne beurre blanc, a classic and amazingly easy French sauce made with butter, wine, and champagne.
This dish offers a burst of flavor that will take your taste buds on a heavenly journey. The tangy taste of wine gets soaked right up by the jumbo shrimp, offering an immense burst of flavor for every bite.
As a sommelier, I can attest that this recipe combines elegant flavors, making it perfect for any special occasion. From Christmas Eve celebrations to fancy dinner parties, this rich and flavorful dish is sure to impress even the most sophisticated palates.
Don’t miss out on experiencing the magic of marinated shrimp with champagne beurre blanc – serve it as a warm shrimp salad or pair it with seafood risotto for a dining experience that is truly unforgettable.
Why You’ll Love This Recipe
Are you looking for the perfect dish to impress your guests at your next dinner party? Look no further than this marinated shrimp with champagne beurre blanc recipe. Trust me, your guests won’t be able to resist the mouthwatering combination of jumbo shrimp marinated in champagne and a creamy, buttery sauce infused with champagne vinegar.
Not only is this dish visually stunning, but it is also incredibly delicious. The flavorful marinade enhances the natural sweetness and tenderness of the shrimp while the beurre blanc sauce brings a rich, velvety texture and a burst of tangy acidity. The combination of fresh herbs like tarragon, chives, and parsley adds a layer of complexity to this classic French sauce.
But what sets this recipe apart from others is the use of champagne as a key ingredient. The bubbly adds a level of sophistication and elegance to the dish that other wines can’t quite achieve. And don’t worry about using an expensive bottle – you can use a less expensive dry sparkling wine or even white wine as a substitute.
This dish is versatile too – it can be served as an appetizer or as the main course. You can pair it with warm shrimp salad for a light lunch or seafood risotto for a hearty dinner. It can even be added to pasta or enjoyed with crusty bread.
In short, this marinated shrimp with champagne beurre blanc recipe is a crowd-pleaser that will leave your guests wanting more. Its classic yet amazingly easy French flavors make for an impressive meal without hours of complexities in cooking. So why not add some elegance to your next meal with this luxurious seafood recipe?
Ingredient List
Here is a list of ingredients you will need to make this Marinated Shrimp with Champagne Beurre Blanc recipe:
- Jumbo shrimp: 2 pounds, peeled and deveined
- Extra virgin olive oil: 1/4 cup
- Dry sparkling wine 1: 2 cups (such as Brut)
- Dry sparkling wine 2: 3 cups (such as Blanc de Blanc)
- Champagne vinegar: 1/3 cup + 2 tablespoons
- White wine vinegar: 2 tablespoons
- Shallot: 1 large minced, plus 2 chopped shallots
- Unsalted butter: 1 cup
- Fresh parsley: 1/4 cup finely chopped
- Fresh tarragon: 1/4 cup finely chopped
- Fresh chives: 1/4 cup finely chopped
- Whole black peppercorn
- Fresh ground black pepper.
Make sure to have all of these ingredients and prepare them in advance before diving into the recipe.
The Recipe How-To
Marinating the Shrimp
- Begin by cleaning and deveining one pound of jumbo shrimp (16-20 pieces). Leave the tails on if desired.
- In a mixing bowl, combine 1/4 cup extra-virgin olive oil, 2 tablespoons champagne vinegar, freshly ground pepper, and minced shallot.
- Whisk together until well combined.
- Add in the cleaned shrimp and stir to coat. Cover tightly with plastic wrap and place in the refrigerator to marinate for at least 30 minutes or up to one hour.
Making the Champagne Beurre Blanc Sauce
- While the shrimp is marinating, prepare the champagne beurre blanc sauce.
- In a small saucepan, combine 1/4 cup champagne vinegar, 1/4 cup dry sparkling wine, shallots, whole black peppercorn, and a pinch of salt over medium-high heat.
- Allow the mixture to reduce to about 2 tablespoons of liquid.
- Add in 2 cups of cold unsalted butter that have been cut into cubes.
- Reduce heat to low and whisk continually until all of the butter has melted and incorporated into the sauce.
- Optional: strain out any solid bits using a fine-mesh strainer.
- Stir in finely chopped parsley, tarragon, and chive to taste.
Cooking the Shrimp
- Preheat your grill or stovetop grill pan over high heat.
- Remove marinated shrimp from the refrigerator and use paper towels to pat them dry before cooking them on skewers or a grilling basket.
- Grill the shrimp for 2-3 minutes per side or until they are pink and opaque throughout.
Serving Suggestion
- Serve warm shrimp drizzled with champagne beurre blanc sauce alongside your choice of sides.
Enjoy this classic, amazingly easy French sauce made with butter and wine that gets a bright acidity from both champagne and vinegar. Feel free to use it for other recipes like marinated chicken or even veggies.
Substitutions and Variations
The great thing about this marinated shrimp with champagne beurre blanc recipe is that it’s versatile and allows for substitutions and variations to suit your taste and preferences.
If jumbo shrimp is not available, feel free to use smaller shrimp, or even substitute it with crab meat or lobster. You can also use frozen shrimp if fresh ones are not available.
In terms of the marinade, you can switch up the ingredients based on what you have in your pantry. For instance, instead of extra virgin olive oil, you can use grape seed oil or avocado oil. You can also swap out shallots for garlic or red onions for a different flavor profile.
For the champagne beurre blanc sauce, you can replace champagne vinegar with white wine vinegar for a milder taste. Alternatively, you can substitute sparkling wine for champagne or use a dry white wine instead. Since beurre blanc sauce is butter-based, you can also switch it up by using unsalted butter mixed with vanilla extract or lemon juice for a different twist.
If you’re trying to keep the cost down, you can use less expensive ingredients without compromising on the taste. For example, instead of using 2 cups of dry sparkling wine, you could get away with using 1 cup of wine and 1 cup of chicken broth. Similarly, if you don’t have fresh herbs on hand, dried ones could work just fine (although fresh herbs do provide a better flavor).
Overall, there are plenty of ways to make substitutions and variations to this recipe to create something unique and suited to your taste buds!
Serving and Pairing
Nothing says indulgence like a plate full of marinated shrimp with champagne beurre blanc. This dish is so elegant and flavorful that it’s perfect for a special occasion, such as Christmas Eve or Valentine’s Day. Plus, it’s incredibly versatile and can be paired with many different types of dishes.
For a light and refreshing meal, try serving the marinated shrimp with a warm shrimp salad. The citrus notes in the marinade will complement the greens beautifully. Or if you’re feeling more decadent, serve it over a creamy seafood risotto.
If you’re looking for a wine pairing, why not stick with the star ingredient of the dish itself? A crisp dry sparkling wine or champagne would pair perfectly with the delicate flavors of the shrimp and the rich creaminess of the beurre blanc sauce.
But don’t stop there – this dish is also versatile enough to pair with other types of wine depending on your taste preferences. For example, a white wine with bright acidity such as Sauvignon Blanc would pair wonderfully with this dish. Alternatively, for those who prefer red wines, a light-bodied Pinot Noir would work well too.
Trust me when I say that no matter what you choose to pair it with, this marinated shrimp with champagne beurre blanc is guaranteed to impress your guests and leave them wanting more.
Make-Ahead, Storing and Reheating
This Marinated Shrimp with Champagne Beurre Blanc recipe is perfect for making ahead of time. Simply marinate the shrimp and prepare the champagne beurre blanc sauce up to a day ahead of serving. Both can be stored in separate airtight containers in the refrigerator until ready to use.
When reheating the shrimp, it’s best to do so gently to prevent overcooking. Place the shrimp in a shallow baking dish and cover it with foil before placing it in a 350°F oven for about 8-10 minutes, or until heated through. Be careful not to overcook the shrimp, as they might become rubbery.
As for the champagne beurre blanc sauce, it is important to reheat it on low heat in a small pan to prevent separation. Add a tablespoon of warm water if needed to help thin out the sauce if it has become too thick. Whisk gently until smooth and emulsified.
Leftover marinated shrimp can be stored in an airtight container in the refrigerator for up to 3 days, but it’s best to consume them as soon as possible after serving for optimal freshness and flavor. Leftover champagne beurre blanc sauce should be consumed within 1-2 days and should be properly refrigerated.
This recipe is perfect for meal prep, since it can easily be reheated without losing any flavor or texture. The reheated marinated shrimp can also serve as a great addition to warm shrimp salad or seafood risotto.
Overall, this Marinated Shrimp with Champagne Beurre Blanc recipe is versatile, easy to store, and simple to reheat, making it ideal for all occasions, from small family gatherings to special events like Christmas Eve parties or romantic dinners à deux.
Tips for Perfect Results
To ensure that your marinated shrimp with champagne beurre blanc recipe is a success, here are some tips to achieve perfect results:
1. Use high-quality ingredients: Since this recipe has few ingredients, it’s important to use the best quality you can find. Fresh shrimp and aromatic herbs like parsley, tarragon, and chives will give the dish a brighter flavor.
2. Keep the marinade time short: Marinating jumbo shrimp for too long can cause them to become tough and rubbery. Thirty minutes is enough time for the shrimp to absorb the flavors of the marinade while remaining tender.
3. Be patient while reducing the sauce: The key to a successful champagne beurre blanc sauce is patience. It takes time for the sauce to thicken and develop its signature velvety texture.
4. Use unsalted butter: Using unsalted butter allows more control over the level of saltiness in the dish. If you’re using salted butter, adjust the seasoning accordingly.
5. Make sure the sauce stays warm: After making the beurre blanc sauce, it’s important to keep it warm over low heat or in a warm water bath to prevent it from breaking.
6. Don’t overcook the shrimp: Jumbo shrimp cook quickly – about 2-3 minutes per side – so pay close attention when cooking them in olive oil. Overcooked shrimp will be rubbery and less flavorful.
By following these tips, you’ll be on your way to creating an impressive dish that is perfect for any special occasion or dinner party. Enjoy!
FAQ
Now, let’s move on to the FAQ section. Here, you’ll find answers to some common questions that people have regarding this marinated shrimp with champagne beurre blanc recipe. So, whether you’re a professional chef or a novice cook, don’t worry because you’ll get all the information you need to make this dish perfectly. Let’s dive in!
How long can you marinate shrimp?
The duration of marinating shrimp depends on the type of marinade used. If the marinade contains acidic ingredients like lemon, lime, or orange, it’s best to finish marinating within 30 minutes. A more extended period will cause the acid to deteriorate and weaken the fragile shrimp meat, leading to a damp texture. Conversely, non-acidic marinades such as olive oil, garlic, and herbs can keep the shrimp in the marinade for one hour or more for enhanced flavor.
Can shrimp be marinated in the shell?
In a bowl, whisk together some olive oil, freshly squeezed lime juice and a blend of seasonings. Employ a sharp knife to divide the shrimp from the back and let the marinade seep inside. It’s better to peel off the vein while keeping the shell intact. Place the uncooked shrimp into the marinade and refrigerate them for two to three hours while covering the bowl.
Bottom Line
In conclusion, this marinated shrimp with champagne beurre blanc recipe is an excellent addition to your culinary repertoire. The fresh herbs and tangy champagne vinegar give the dish a zesty flavor that perfectly complements the succulent jumbo shrimp. Not only is it delicious, but it’s also a classic French dish that will impress your guests at any gathering.
Pair this dish with a dry sparkling wine or champagne to elevate your dining experience even further. The sauce can also be used with warm shrimp salad or seafood risotto, so feel free to experiment with different pairings.
By following these recipe instructions and tips, you’ll be able to create a classic and amazingly easy French sauce that made with butter, wine, and champagne. Impress your guests or create an unforgettable Christmas Eve dinner by creating this amazing champagne sauce recipe.
So why not try this recipe out today? You won’t regret taking the time to prepare and enjoy this elegant and truly flavorful dish.
Marinated Shrimp With Champagne Beurre Blanc Recipe
Ingredients
Sauce Base
- 2 cups champagne or 2 cups other dry sparkling wine
- 1/3 cup finely chopped shallot
- 2 tablespoons champagne vinegar or 2 tablespoons other white wine vinegar
- 1/4 teaspoon whole black peppercorn
Shrimp
- 1 cup champagne or 1 cup other dry sparkling wine
- 1/4 cup extra virgin olive oil
- 3 tablespoons minced shallots
- 1/2 teaspoon fresh ground black pepper
- 24 uncooked jumbo shrimp, peeled with tail left intact, deveined (about 2 pounds)
- 1 tablespoon minced fresh chives
- 1 tablespoon minced fresh tarragon
- 1 tablespoon minced fresh parsley
- vegetable oil cooking spray
- 1 cup chilled unsalted butter, cut into 16 pieces
Instructions
- For Sauce Base:
- Combine Champagne, shallots, vinegar, and peppercorns in heavy medium saucepan.
- Boil until reduced to 1/4 cup liquid, about 20 minutes.
- (Can be made 4 hours ahead. Cover and let stand at room temperature.)
- For Shrimp:
- Combine Champagne, olive oil, shallots, and ground pepper in resealable plastic bag.
- Add shrimp to bag and seal; shake bag to coat shrimp evenly.
- Marinate shrimp at room temperature at least 30 minutes and up to 1 hour, turning bag occasionally.
- Mix chives, tarragon, and parsley in small bowl.
- Preheat broiler.
- Spray broiler pan with nonstick vegetable oil spray. Drain shrimp; discard plastic bag with marinade.
- Arrange shrimp on prepared pan in single layer.
- Broil shrimp until just opaque in center, about 2 minutes per side.
- Stand 3 shrimp, tails upright, in center of each plate.
- Rewarm sauce base over medium-low heat. Whisk in butter 1 piece at a time, just allowing each to melt before adding next (do not boil or sauce will separate).
- Season beurre blanc to taste with salt and pepper.
- Spoon warm sauce around shrimp.
- Sprinkle with fresh herbs and serve.
- Market tip: Champagne and sparkling wines labeled extra dry are actually slightly sweeter than those labeled brut. The latter works best for this dish.
Add Your Own Notes
Nutrition
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