Author Notes
I was practicing my skills at making Beurre Blanc and just wanted to see how hard I was warned it was to make correctly...and then holding it for a party....anyway, I did and kept it warm in a thermos til the party and it was a hit....and I love BIG local shrimp...and I love Cognac...so voila....I have served this in crepes...or over pasta. —loubaby
Ingredients
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1
large shallot, chopped
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3/4 cup
dry white wine
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2 1/2 tablespoons
fresh lemon juice
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1 1/2 tablespoons
heavy cream
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1/2 pound
cold unsalted butter, 1 TBL pieces
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2 teaspoons
fresh tarragon, finely chopped
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1/8 teaspoon
white pepper
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1/4 pound
cold unsalted butter
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2 pounds
fresh shrimp, (18-20 count), peeled, deveined
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1 teaspoon
sea salt
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1/4 cup
cognac
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2 teaspoons
chive, finely chopped
Directions
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Beurre Blanc
Simmer the shallots, white wine, and lemon juice in a small saucepan over low-medium heat for 30 minutes, until the mixture is reduced to about 1/3 cup tablespoons. Add the cream and bring to just under a simmer. When the first few bubbles rise, turn the heat down very slightly and add the 1/2 lb of butter, one tablespoon at a time, whisking constantly. Be sure to allow one pat of butter to melt completely before adding the next. Once the butter is fully incorporated, add the tarragon and season with white pepper. Pour into a thermos that has been heated with hot running water inside.
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Shrimp Filling
In a skillet over high heat, melt 1/2 lb butter, and then sauté shrimp, turning a few times until cooked through about 3-4 minutes. Reduce the heat to low and season the shrimp with salt. Carefully add the Cognac, flame with long handled lighter and stir thoroughly with spoon to die out. Serve over pasta or in crepes; spooning warm Beurre Blanc sauce over and sprinkling with chives.
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