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Grilled Shrimp with Vanilla Beurre Blanc

Grilled Shrimp with Vanilla Beurre Blanc

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1 pound450 g (16/20 size) shrimp, peeled and deveined
Salt and ground black pepper
1 small shallot, minced
1/4 cup60 ml dry white wine
2 tablespoons2 tablespoons white wine vinegar
1 teaspoon black peppercorns
6 oz.170 g (1-1/2 sticks) unsalted butter, cut into tablespoons
1 teaspoon1 teaspoon fresh lemon juice
1/2 teaspoon1/2 teaspoon Nielsen-Massey Madagascar Bourbon Pure Vanilla Bean Paste
Pinch of kosher salt
Pinch of ground white pepper
2 tablespoons chopped fresh chives (optional)

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 F65 degrees C, 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 tablespoon1 tablespoon, 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.

Serve Grilled Shrimp drizzled with Vanilla Beurre Blanc and sprinkled with chives, if desired.

Recipe by Lori Yates of Foxes Love Lemons




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