SHRIMP AND GINGER RAVIOLI WITH BEURRE BLANC
Provided by Bryan Miller And Pierre Franey
Categories dinner, lunch, appetizer, main course
Time 25m
Yield About 24 ravioli
Number Of Ingredients 12
Steps:
- Peel and devein the shrimp. Reserve the shells for shrimp broth.
- Chop the shrimp into small cubes. In a mixing bowl, combine the shrimp, salt and pepper, water chestnuts, ginger, olive oil, coriander, pepper flakes and soy sauce. Blend well and let sit for about 10 minutes.
- Lay one won-ton wrapper on a lightly floured dry surface. Brush it with some of the beaten egg. Place three-quarters of a teaspoon of the shrimp mixture on the center of the won ton. Top the won ton with another skin, pressing the edges firmly around the perimeter to seal thoroughly. Trim the won-ton skin edges with a cookie cutter to remove excess dough. Repeat the procedure with the rest of the ingredients. Cover the finished uncooked ravioli with a moistened towel to keep them from drying out.
- Poach the ravioli, five or six at a time, in simmering shrimp broth for about one minute or until they rise to the surface. Drain and place four to six ravioli on warm serving plates. Drizzle some beurre blanc over and serve immediately.
Nutrition Facts : @context http, Calories 265, UnsaturatedFat 2 grams, Carbohydrate 47 grams, Fat 3 grams, Fiber 2 grams, Protein 11 grams, SaturatedFat 0 grams, Sodium 643 milligrams, Sugar 0 grams, TransFat 0 grams
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.
Provided by Annacia
Categories Christmas
Time 1h4m
Yield 8 serving(s)
Number Of Ingredients 14
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.
- Market tip: Champagne and sparkling wines labeled extra dry are actually slightly sweeter than those labeled brut. The latter works best for this dish.
Nutrition Facts : Calories 435.2, Fat 31.3, SaturatedFat 15.8, Cholesterol 188.7, Sodium 133.9, Carbohydrate 5.3, Fiber 0.1, Sugar 0.9, Protein 17.8
CLASSIC BEURRE BLANC: WHITE BUTTER SAUCE
Steps:
- In a heavy 2-quart saucepan, combine vinegar, wine, shallots, lemon, and bay leaves to make an infusion. Simmer over medium heat for 5 to 8 minutes until the mixture is reduced to a wet paste, about 2 tablespoons. Add the cream and continue to simmer until reduced again to about 2 tablespoons. Cream is added to make the sauce more stable and less likely to separate.
- Reduce the heat to low and remove the bay leaves. Whisk in the chunks of butter in small batches. The butter should melt without the sauce getting too hot, producing a creamy emulsified sauce. Do not let the sauce go over 130 degrees F, where it will separate. If the sauce starts to break, remove from heat, add 2 ice cubes and whisk until it cools down and comes back together. Season with salt and pepper, fold in the chives, and serve immediately. Keep covered in a warm place for a few hours, if needed.
- Serve with fish or vegetables.
RAYMOND BEURRE BLANC
Provided by Alton Brown
Time 40m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Combine the shallots, white wine, and lemon juice in a non-reactive saucepan over high heat and reduce to 2 tablespoons.
- Add the cream to the reduction. Once the liquid bubbles, reduce the heat to low. Add the butter, one cube at a time, whisking first on the heat and then off the heat. Continue whisking butter into the reduction until the mixture is fully emulsified and has reached a rich sauce consistency. Season with salt and white pepper. Store beurre blanc in a thermos until ready to serve.
COGNAC SHRIMP WITH BEURRE BLANC SAUCE
Steps:
- Gather the ingredients.
- Simmer shallots, white wine, and lemon juice in a small saucepan over low-medium heat for 5 to 10 minutes, until mixture is reduced to about 2 tablespoons.
- Add cream and bring to just under a simmer.
- When first few bubbles rise, turn heat down very slightly and add 12 tablespoons of butter, 1 tablespoon at a time, whisking constantly. Be sure to allow 1 pat of butter to melt completely before adding the next.
- Once butter is fully incorporated, season beurre blanc sauce with white pepper and set aside.
- In a skillet over high heat, melt 5 tablespoons of butter, and then sauté shrimp, turning a few times until cooked through-about 3 to 4 minutes.
- Reduce heat to low and season shrimp with salt. Carefully add Cognac (it may flame) and stir thoroughly.
- Spoon warm beurre blanc sauce over hot shrimp and serve.
Nutrition Facts : Calories 1200 kcal, Carbohydrate 12 g, Cholesterol 627 mg, Fiber 1 g, Protein 41 g, SaturatedFat 65 g, Sodium 2929 mg, Sugar 4 g, Fat 103 g, ServingSize 2 Servings, UnsaturatedFat 0 g
SHRIMP WITH ORANGE BEURRE BLANC
Categories Fruit Sauté Quick & Easy Orange Shrimp Fortified Wine Simmer Gourmet
Yield Serves 2
Number Of Ingredients 7
Steps:
- 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 sauté 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.
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- Preheat grill for direct grilling over medium heat. Season shrimp with salt and ground black pepper. Transfer shrimp to grill and cook 6 to 8 minutes or until internal temperature of shrimp reaches 145 degrees F, turning once. Transfer shrimp to plate and cover to keep warm.
- In small skillet, heat shallot, wine, vinegar and peppercorns to simmering over medium-high heat. Cook 3 to 5 minutes or until liquid is reduced to about 1-1/2 tablespoons, swirling pan occasionally. Strain mixture through fine-mesh strainer; discard solids.
- Transfer liquid back to skillet and return to stove over low (lowest possible!) heat. While whisking constantly, add butter 2 tablespoons at a time, allowing each addition to melt before adding more butter. When all butter is fully incorporated and emulsified, whisk in lemon juice, vanilla bean paste, and one pinch each of salt and ground white pepper.
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