Recipe: Marinated Shrimp with a Champagne Beurre Blanc

honeygood_marinated_shrimp_champagne _beurre_blanc_

By Veronica LePinske. Perfect as an appetizer or with salad as a light dinner, marinated shrimp with beurre blanc is a simple and elegant dish that you can whip up in a flash!

Beurre blanc is an emulsified butter sauce that compliments fish and seafood and it's easy to make! It only requires four ingredients: butter, vinegar, white wine, and shallots. I like to substitute Champagne vinegar and Champagne for the vinegar and white wine, because I always have plenty of both on hand and I enjoy the bright acidity that they lend to the sauce.


Ingredients for the Shrimp

Ingredients for the Beurre Blanc Sauce

  • 24 extra large uncooked shrimp (peeled, deveined with tail intact)
  • 1 cup of Laurent-Perrier Brut Champagne
  • 1/4 cup extra virgin olive oil
  • 2 tablespoons finely minced shallots
  • 1 tablespoon fresh chives (minced)
  • 1 tablespoon fresh tarragon (minced)
  • 1 tablespoon fresh flat-leaf parsley (minced)
  • freshly cracked black pepper
  • Recipe for Beurre Blanc Sauce from Joël Robuchon’s The Complete Robuchon Cookbook. I adapted the recipe slightly by adding extra 100ml of champagne.
  • 2 sticks of unsalted cold butter (250grams) just out of the refrigerator
  • 2 tablespoons finely chopped shallots
  • 1 cup of Laurent-Perrier Brut Champagne
  • 2 tablespoons of Champagne vinegar
  • Salt and white pepper to taste


  1. First, marinate the shrimp. Combine the champagne, olive oil, shallots, and freshly ground pepper in a large freezer bag. Add your shrimp to the bag and shake gently to evenly coat. Marinate in the refrigerator for an hour. While the shrimp are marinating prepare your fresh herbs by mincing them. Gently combine the chopped herbs and set aside.
  2. While your shrimp finishing marinating prepare your beurre blanc. Cut the cold butter into small cubes and return to the refrigerator. Your butter must be cold to properly make beurre blanc sauce. Put the shallots, champagne and champagne vinegar into a small saucepan and bring to a gentle boil. Simmer the mixture for 20-25 minutes (the size of the saucepan will affect the cooking time). The liquid should reduce by about two-thirds. Allow it to cool for 5 minutes in the saucepan off the heat and then briskly beat in the butter one cube at a time. Do not add another cube until the last piece has just blended. The sauce MUST NOT BOIL. If the sauce does boil it may separate and then you will need to start all over, wasting precious Champagne! Add the salt and pepper to taste. If you like you can strain the finished sauce to remove the shallots.
  3. Take the marinated shrimp out of the refrigerator and drain them. Place no more than 5 of the large shrimp in a preheated, oiled skillet. Cook each shrimp 2 minutes per side then remove. You want the shrimp to be pink and opaque, but not overdone. Stand shrimp (3 per plate/person) with tails upright in the center. Spoon the beurre blanc sauce around and in between the shrimp trying to avoid getting it on the shrimp themselves. Sprinkle fresh herbs on top and serve immediately.