Re: what to do with shrimp?

In article <[email hidden]>,
"Dimitri" <[email hidden]> wrote:

I saved this one, thank you!
Can I substitute leeks for Shallots?
Lighter flavor. I worry about overpowering the delicate flavor of shrimp?

Quoted message said:

I made this for a formal dinner party - Unbelievable taste and balance. If
you
have a fish basket use that to broil the shrimp it makes the turning much
easier.

Dimitri

From epicurious.

MARINATED SHRIMP WITH CHAMPAGNE BEURRE BLANC

The classic - and amazingly easy - French sauce made with butter and wine
gets a
glamorous makeover with Champagne. Feel free to use less-expensive sparkling
wine for cooking, but keep the blanc de blancs flowing as an accompaniment.
See how to devein shrimp.

Sauce base
2 cups Champagne or other dry sparkling wine
1/3 cup finely chopped shallots
2 tablespoons Champagne vinegar or other white wine vinegar
1/4 teaspoon whole black peppercorns

Shrimp
1 cup Champagne or other dry sparkling wine
1/4 cup extra-virgin olive oil
3 tablespoons minced shallots
1/2 teaspoon freshly ground black pepper
24 extra-large uncooked shrimp (about 2 pounds), peeled with tail left
intact,
deveined
1 tablespoon minced fresh chives
1 tablespoon minced fresh tarragon
1 tablespoon minced fresh parsley
Nonstick vegetable oil spray
1 cup (2 sticks) chilled unsalted butter, cut into 16 pieces

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.

Makes 8 first-course servings.
Bon Appétit
December 2003

--
K.

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