by loubaby
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my 19 recipes »
loubaby's Notes:
Expand1 large shallot, chopped Ask a question about this ingredient
3/4 cups dry white wine Ask a question about this ingredient
2 1/2 tablespoons fresh lemon juice Ask a question about this ingredient
1 1/2 tablespoon heavy cream Ask a question about this ingredient
1/2 pound cold unsalted butter, 1 TBL pieces Ask a question about this ingredient
2 teaspoons fresh tarragon, finely chopped Ask a question about this ingredient
1/8 teaspoon white pepper Ask a question about this ingredient
1/4 pound cold unsalted butter Ask a question about this ingredient
2 pounds fresh shrimp, (18-20 count), peeled, deveined Ask a question about this ingredient
1 teaspoon sea salt Ask a question about this ingredient
1/4 cup cognac Ask a question about this ingredient
2 teaspoons chive, finely chopped Ask a question about this ingredient
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.
Ask a question about this stepShrimp 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.
Ask a question about this step
Kim is a pastry chef & author of the award-winning whole grain baking book Good to the Grain.
