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Shrimp with Orange Beurre Blanc

Shrimp with Orange Beurre Blanc


Shrimp Ingredients

  • Fresh Gulf of Mexico shrimp - 6 per person, or about 1/4 pound per person
  • Extra virgin olive oil
  • Salt and pepper

Sauce ingredients (Sauce also posted here. Makes 1 cup, enough for 4-6 servings. Divide or multiply to needs.)

  • 2 oranges
  • 1/2 cup (120 ml) white wine
  • 2 teaspoons minced shallots
  • 1/2 pound (2 sticks, 225 g) cold, unsalted butter
  • Salt and white pepper


1 Peel and de-vein the shrimp. Work with the shrimp one at a time, leaving the rest in a bowl of ice water. Holding on to the body of the shrimp, use your fingers to pull off head if it is still attached, and then the legs.

Starting with the head end, gently peel back the shell. Use your fingernails or a knife to cut into the base shell segment.

Remove the shrimp from its shell entirely. Place shrimp down flat on a cutting board and use a small sharp knife to make a shallow cut down the back of the shrimp.

You may see a dark, vein-like intestinal tract running through the meat. Use your fingers, or the sharp tip of a knife to remove. As you complete each shrimp, put into a bowl of ice water to keep cool. Set aside while you prepare the sauce.

2 Make orange syrup: Zest half of one orange (about 2 teaspoons) and juice the two oranges (about 3/4 cup). Put the juice, zest, wine and shallots in a sauce pan on medium high heat. Cook until it is syrupy and almost gone.

3 Whisk in the butter: On low heat, whisk in the butter continuously and vigorously, 1 tablespoon at a time. Butter is the only emulsifier for this sauce, and if you slowly add it, continuously stirring, the sauce will achieve a silky smooth texture. Do not let the sauce boil. Salt and pepper to taste. Keep warm while you continue with the shrimp.

4 Sauté the shrimp: Heat a skillet on medium high heat. Drain the shrimp and coat with olive oil. When the pan is hot, add the shrimp and sprinkle on some salt and pepper.

Cook the shrimp about 45 seconds on each side. Add some more olive oil if necessary to keep the shrimp from sticking to the pan. Do not overcook or the shrimp will be tough and rubbery.

5 Drizzle with sauce: Drizzle Beurre Blanc sauce over shrimp, or serve in a separate small container for dipping.

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  • 1 shallot (chopped)
  • 1/2 cup dry white wine
  • 2 tablespoons lemon juice
  • 1 tablespoon heavy cream
  • 12 tablespoons butter (cold)
  • 1/16 teaspoon white pepper
  • 5 tablespoons butter
  • 3/4 pound medium shrimp (rinsed and deveined)
  • 1/2 teaspoon salt
  • 2 tablespoons Cognac

Simmer the shallots, white wine, and lemon juice in a small saucepan over low-medium heat for 5 to 10 minutes, until the mixture is reduced to about 2 tablespoons.

Add the cream and bring to just under a simmer.

When the first few bubbles rise, turn the heat down very slightly and add the 12 tablespoons of butter, one tablespoon at a time, whisking constantly. Be sure to allow one pat of butter to melt completely before adding the next.

Once the butter is fully incorporated, season the 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 the heat to low and season the shrimp with salt. Carefully add the Cognac(it may flame) and stir thoroughly.

Shrimp in orange beurre blanc

This article was published more than 7 years ago. Some information in it may no longer be current.

Shrimp or scallops make an elegant appetizer (and a quick but luxurious meal). Revisit a classic beurre blanc (or say hello for the first time) to this buttery, silky French sauce. Instead of using lemon to add the acid you can squeeze in some fresh orange juice to brighten the delicate textures of your seafood. You can make the reduction for the sauce in advance and then stir in the butter just before serving. Top with fresh orange zest.

Special to The Globe and Mail


50 ml freshly squeezed orange juice (strain the pulp)

1 tablespoon finely diced shallot

1/2 cup cold unsalted butter (one stick, chopped into about 8 pieces)


In a small pot combine 50 ml white wine and 50 ml freshly squeezed orange juice (strain the pulp) plus 1 tablespoon finely diced shallot (or onion if that’s what you have).

Reduce the liquid by two thirds – it should be slightly syrupy. Allow it too cool slightly and start adding 1/2 cup cold unsalted butter (one stick, chopped into about 8 pieces) a little at a time, whisking constantly.

Keep the temperature on low, the sauce will thicken. Serve immediately or hold the sauce by keeping the pot off heat but in a warm spot on the stove.

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COOLinary New Orleans Recipe: Shrimp Brochette with Citrus Beurre Blanc

In honor of COOLinary in New Orleans this August, try this recipe for Shrimp Brochette with Citrus Beurre Blanc sauce from the Court of Two Sisters.

August is a month of incredible New Orleans dining deals, with COOLinary being in full swing. All that accessible gourmet cuisine you will be enjoying will most likely get you feeling a little frisky in the kitchen. To aid in your culinary adventures at home, we have a recipe from New Orleans French Quarter restaurant Court of Two Sisters’ COOLinary menu. This dish has just the right amount of New Orleans flavor and gourmet panache. Whip this one up for company, and make extra, because my guess is after one serving, you’ll be wanting more.

Shrimp Brochette

Tasty bacon-wrapped shrimp brochettes in the comfort of your own home. Photo courtesy of kightp on Flickr.

– 6 peeled and deveined shrimp (g/h) 31-35 count
– 3 pieces bacon, cut in half
– 2 8-inch bamboo skewers
– 1 toast point
– 3 fluid oz. Citrus Beurre Blanc
– Chopped green onion
– Salt and ground black pepper to taste

Sprinkle chopped green onions. Season the shrimp with salt and pepper and wrap with the bacon slice halves. Once three shrimp are individually wrapped, push bamboo skewer through the center. Repeat for the remaining three bacon wrapped shrimp. Bake in the convection oven at 375 degrees until the bacon is crisp and the shrimp have turned opaque.
To serve, place the shrimp brochettes in a X pattern on top of a toast point and ladle approximately 3 oz. of Citrus Beurre Blanc sauce on top. Garnish with the green onions.

Citrus Beurre Blanc

– 6 oranges
– 4 lemons
– 4 limes
– 4 oz. pineapple juice
– 1 quart heavy cream
– 1 lb. diced unsalted butter at room temperature

In a saucepan squeeze and strain the fresh fruit juices and add the pineapple juice. Reduce to syrup like consistency. Add the heavy cream and reduce by three quarters. Remove from the heat and mount in the butter.

Butter-Poached Shrimp with Beurre Blanc

Beurre Blanc:
1 pound Cabot Unsalted Butter, cut into small dice, divided
2 shallots, minced
1 cup white wine
½ cup white wine vinegar
1 bay leaf
2 sprigs fresh thyme
7 whole black peppercorns
Salt and ground black pepper to taste


To Cook Shrimp:

BRING water to boil in a 2-quart stainless or other nonreactive pot over high heat a third at a time, whisk in diced butter until emulsified.

ADD thyme, reduce heat to medium and heat butter mixture to between 160 and 180°F.
Six at a time (3 batches), add shrimp to butter mixture and poach until just opaque in center, about 8 minutes.

To Make Beurre Blanc and Finish Dish:

MELT about 1 tablespoon of diced butter, in 2-quart stainless or other nonreactive saucepan add shallots and cook, stirring, until tender and translucent but not browned.

ADD wine, vinegar, bay leaf, thyme and peppercorns simmer until liquid is nearly all evaporated.

ADD remaining diced butter, a small amount at a time, whisking until completely combined and emulsified each time. Immediately strain sauce into bowl and season with salt and pepper.

ARRANGE 3 shrimp on each plate and spoon beurre blanc on top.
This pairs nicely with Kendall-Jackson Chardonnay.

Merry Christmas, everyone! The holidays are all about family, food, and traditions. In our house, we traditionally celebrate Christmas Eve with my dad’s side of the family, and our Christmas Eve meal has been a tradition for a while now. The star (in my opinion!) is our marinated shrimp with a champagne beurre blanc!

Today I thought I would share with you guys our family’s Christmas Eve meal traditions. It starts with smoked salmon wonton hors d’oeuvres: crispy baked wontons topped with a cream cheese spread, smoked salmon, and chives. These are so addictive, I recommend making a double batch!

The meal continues with one of my very favorite Bon Appetit recipes: Marinated Shrimp with Champagne Beurre Blanc. This is a deceptively easy recipe that looks stunning when presented as an appetizer. It was such a hit when we first made it for our Christmas Eve meal that it became our staple appetizer! Deliciously plump shrimp are paired with a creamy beurre blanc and fresh herbs. Champagne and champagne vinegar elevate the dish to an even more sophisticated level.

Usually we have a lighter meal on Christmas Eve since Christmas Day is so filled with foods. So after our shrimp, we have a simple potato and leek soup. Pair this with some crusty bread and glass of red wine and it’s a perfectly simple yet filling entree.

We finish the meal with one of my favorite cookie recipes ever (seriously): Coconut Matchstick Cookies! These are sticks of beautiful buttery cookie with toasted coconut incorporated directly into the dough. They are baked and once cooled, the ends are dipped in melted chocolate. Unfortunately the recipe is from a 1995 Gourmet magazine issue and is not available online, so I’ll be sure to post that recipe with photos next season – stay tuned!


For Beurre Blanc: Place shallots, garlic and fruit juices in a saucepan and reduce until thick. Turn heat to very low, add cream and then add butter in small pieces, whisking constantly.

Alternate saucepan on and off heat so mixture stays warm, but never too hot. When all butter has been incorporated, remove from heat, season with salt and pepper and hold in a warm place.

For Shrimp: Season shrimp with salt, pepper and cayenne. Dip shrimp into cornstarch and then into beaten egg whites. Press shrimp into chopped pistachio nuts and then saute or deep fry until golden.

Divide shredded spinach into 8 mounds and place 1 shrimp on each mound. Top each shrimp with 1 tablespoon Beurre Blanc.

Ratings & Reviews

Quick and Easy Meal

This was a very good recipe, however 3 cups of rice is WAY too much. There wasn't enough sauce and shrimp for 3 cups of rice. However it was very good.

Pretty good

I used thawed frozen shrimp and added white wine to the sauce. Moved all good, but baking shrimp makes the texture kind of weird. Next time I'll saute the shrimp and just pour some sauce on each servi ng.

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Recipe Summary

  • 2 oranges
  • 1 pound large shrimp, tails on, peeled and deveined
  • 1 tablespoon hot curry powder
  • 1/4 teaspoon coarse salt, plus more to taste
  • 1/4 teaspoon freshly ground pepper, plus more to taste
  • 2 tablespoons olive oil
  • 1 small onion, cut into 1/4-inch dice
  • 2 stalks celery, strings removed, cut into 1/4-inch dice
  • 1 teaspoon dried oregano
  • 1 cup tomato juice
  • 1/2 cup heavy cream or yogurt
  • Fresh sprigs oregano, for garnish

Using a citrus zester or the small holes of a box grater, zest oranges. Squeeze juice of oranges into a small bowl. Set zest and juice aside.

In a large bowl, combine half of the zest with shrimp, 1 1/2 teaspoons curry powder, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Toss to coat.

Heat 1 tablespoon olive oil in a large saute pan over medium heat. Cook shrimp until bright pink, 2 minutes per side. Transfer to a plate.

Heat remaining tablespoon oil. Add onion, celery, oregano, and remaining 1 1/2 teaspoons curry powder cook until onion is translucent, about 4 minutes. Add orange and tomato juices cook until liquid starts to thicken, about 8 minutes.

Return the shrimp to saute pan, and cook until heated through, about 2 minutes. Stir in the cream. Add the remaining orange zest season with salt and pepper. Garnish with fresh oregano, and serve.

Marinated Grilled Shrimp with Key Lime Beurre Blanc

That’s right, my friend Manny has a key lime tree in his back yard and he brought over about two dozen ripe key limes. The ripe ones are not like you usually get in the store which are green. They’re green because they are picked before they get ripe. Ripe key limes are yellow, about the size of a golf ball, and are full of juice.

I started doing a search of what I could do with all of these limes. Oh…and it was never a formal agreement, but Mary Jo gets half of them for baking and I get half for cooking. Fair deal. While searching for key limes and meats I kept seeing marinades and that lead me to a recipe from Coastal Living which produced marinated grilled shrimp with key lime beurre blanc.

The marinade is easy to make and includes dried spices and mostly things that people have on hand. I usually shy away from recipes with too many ingredients but everything was handy so I went for it.

To grill shrimp you would usually use some sort of grilling basket otherwise the grates are normally too wide and the shrimp would fall through. I have a grilling tray with holes in it that is used for grilling fish. That worked okay, but it cuts down on the amount of heat and charring you get from an open grill. I’ve seen some grilling wire mesh baskets that would probably work better.

When you make this dish, timing is essential I found out. If you prepare the beurre blanc too much ahead of time, it could start to separate. That means the milk solids and the oil start to fight with each other and go separate ways. I made it before I grilled the shrimp and in the 15 minutes it took to prep and grill the shrimp, the sauce had started to part ways. Grill the shrimp first and keep warm, then make the sauce and serve right away. And that is why, as Mary Jo reminded me, restaurants rarely make beurre blanc.

The flavor of the shrimp was fantastic with the citrus, balsamic vinegar and spice notes coming through. It is really a unique marinade not like anything I’ve never tried. I could see it being used on chicken or pork too.

Try some grilled shrimp with key lime beurre blanc next time you fire up the grill. You won’t be disappointed.