Pepita Crusted Shrimp With Rio Grande Citrus Beurre Blanc Recipes

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MARINATED SHRIMP WITH CHAMPAGNE BEURRE BLANC



Marinated Shrimp with Champagne Beurre Blanc image

Categories     Champagne     Appetizer     Broil     Marinate     Christmas     New Year's Eve     Shrimp     Bon Appétit

Yield Makes 8 first-course servings

Number Of Ingredients 16

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

Steps:

  • 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.

PEPITA-CRUSTED SHRIMP WITH RIO GRANDE CITRUS BEURRE BLANC



PEPITA-CRUSTED SHRIMP WITH RIO GRANDE CITRUS BEURRE BLANC image

Categories     Shellfish     Appetizer

Yield 4-8 appetizer

Number Of Ingredients 9

8 large shrimp, peeled and deveined
Salt and freshly ground black pepper to taste
1 pinch cayenne
1/2 cup cornstarch
2 large egg whites, beaten
1 cup roasted pumpkin seeds, shelled
Oil for frying
1 1/2 cups fresh spinach, cleaned and shredded
8 tablespoons Rio Grande Beurre Blanc

Steps:

  • Season the shrimp with salt, pepper and cayenne. Dip the shrimp into the cornstarch and then into the beaten egg whites. Press the shrimp into pumpkin seeds and then sauté or deep fry until golden. Divide the shredded spinach into 8 mounds and place 1 shrimp on each mound. Top each shrimp with 1 tablespoon Rio Grande Citrus Beurre Blanc.

POMPANO WITH CRABMEAT AND CITRUS BEURRE BLANC



Pompano with Crabmeat and Citrus Beurre Blanc image

Categories     Fish     Lemon     Crab     White Wine     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 15

1/2 cup dry white wine
1/4 cup minced shallots
3 tablespoons fresh lemon juice
3/4 cup whipping cream
2 large eggs
1/2 cup whole milk
1/2 cup all purpose flour
1/2 teaspoon salt
1/4 teaspoon ground black pepper
4 6- to 8-ounce skinless pompano fillets or other white fish fillets such as black cod or tilapia
2 tablespoons olive oil
1/4 cup (1/2 stick) unsalted butter, cut into 1/2-inch cubes
1 1/2 teaspoons grated lemon peel
8 ounces fresh crabmeat, picked over
Chopped fresh parsley

Steps:

  • Mix wine, shallots, and lemon juice in small saucepan. Boil over medium-high heat until mixture is reduced to 1/3 cup. Add cream; boil gently until thickened, about 5 minutes. Remove from heat.
  • Whisk eggs and milk in bowl. Mix flour, 1/2 teaspoon salt, and 1/4 teaspoon pepper in shallow dish. Dip each fish fillet into egg mixture, then coat both sides of fish with flour mixture. Heat oil in large nonstick skillet over medium-high heat. Add fish; cook until just opaque in center, about 4 minutes per side.
  • Whisk sauce over medium heat until heated through; remove from heat. Add butter a few pieces at a time and whisk just until melted. Stir in lemon peel. Season sauce with salt and pepper.
  • Place 1 fish fillet on each of 4 plates; top with crabmeat. Spoon sauce over; sprinkle with parsley and serve.

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