Shrimp with Orange Beurre Blanc
- 12 large shrimp, shelled, reserving the shells, and deveined
- 1/2 cup dry vermouth
- 1/4 cup fresh orange juice
- 1 teaspoon freshly grated orange zest
- 3 tablespoons cold unsalted butter, cut into 6 pieces
- 1 teaspoon minced fresh chives for garnish
- lemon juice to taste
- In a small saucepan combine the reserved shrimp shells, the vermouth, the orange juice, and the zest and simmer the mixture, covered, for 5 minutes.
- Strain the mixture through a fine sieve into another small saucepan, discarding the shells.
- In a non-stick skillet melt 1 piece of the butter, over moderately high heat, in it saute the shrimp, stirring, for 2 minutes, or until they are cooked through, and keep them warm, covered.
- Bring the orange mixture to a boil, reduce the heat to moderately low, and whisk in the remaining 5 pieces butter, 1 piece at a time, lifting the skillet from the heat occasionally to cool the mixture and adding each new piece of butter before the previous one has melted completely.
- (The sauce should not get hot enough to liquefy.
- It should be the consistency of hollandaise.)
- Stir in the chives, the lemon juice, and salt and pepper to taste, divide the shrimp between 2 plates, and spoon some of the sauce over each serving.
shrimp, orange juice, freshly grated orange zest, cold unsalted butter, fresh chives, lemon juice
Taken from www.epicurious.com/recipes/food/views/shrimp-with-orange-beurre-blanc-13578 (may not work)