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Shrimp with Orange Beurre Blanc
Shrimp with Orange Beurre Blanc
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Succulent Gulf shrimp seared in olive oil, topped with a luxurious orange beurre blanc made with white wine, shallots, and zesty orange.
Ingredients:
  • For the shrimp:
  • Fresh Gulf of Mexico shrimp - 6 per person, or about 1/4 pound per person
  • Extra virgin olive oil
  • Salt and pepper
  • For the sauce:
  • 2 oranges
  • 1/2 cup (120 ml) white wine
  • 2 teaspoons minced shallots
  • 1/2 pound (2 sticks, 225 g) cold, unsalted butter
  • Salt and white pepper
Instructions:
  • Prepare the shrimp: One at a time, remove the head and legs, peel off the shell, and devein. Lay the shrimp flat on a cutting board, make a shallow cut down the back, and remove the dark vein. Keep the cleaned shrimp in a bowl of ice water as you finish each one.
  • Create a flavorful orange syrup: Grate the zest of half an orange (around 2 teaspoons) and extract the juice from both oranges (approximately 3/4 cup). Combine the orange juice, zest, wine, and shallots in a saucepan over medium-high heat. Simmer until it reduces to a syrupy consistency.
  • Gradually incorporate the butter: Over low heat, vigorously whisk in the butter one tablespoon at a time. Slowly adding the butter while stirring constantly will create a luxuriously smooth texture for the sauce. Ensure the sauce doesn't reach a boil. Season with salt and pepper to your liking. Keep warm as you move on to the shrimp.
  • Sauté the shrimp: Heat a skillet over medium-high heat. Pat the shrimp dry and toss with olive oil. Once the pan is hot, add the shrimp, season with salt and pepper, and cook for 45 seconds per side. Add more olive oil if needed to prevent sticking. Avoid overcooking to maintain a tender texture.
  • Pour the luscious Beurre Blanc sauce over the succulent shrimp or serve it on the side in a dainty container for delightful dipping.

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