SERVES 4 Pasta Shrimp Green Beans Cham­pagne Beurre Blanc Sauce

Taste & Travel - - Quench -

Raw Shrimp 1 lb, peeled and de­veined

Brut Cham­pagne 1 cups, di­vided

Olive Oil


Shal­lots minced, 6 Tbs, di­vided


of 1 lemon Fresh Thyme minced, ½ tsp Cham­pagne Vine­gar Pink Pep­per­corns1

Green Beans lb, trimmed and halved2

Dry Pasta 300 g 1 Tbs tsp

But­ter c, cut into pieces and chilled

Heavy Cream 1 Tbs

Fresh Chives minced, Tbs

Fresh Pars­ley minced, Tbs



Pep­per Lemon Juice to taste to fin­ish MAR­I­NATE the shrimp in cup cham­pagne, the olive oil, 2 Tbs shal­lots, the lemon zest and thyme for at least 30 min­utes and up to an hour.

START the beurre blanc: In a small sauce pan, mix the rest of the cham­pagne and shal­lots, the cham­pagne vine­gar and the pep­per­corns over medium heat and re­duce by a lit­tle more than half (15–20 min­utes). Set aside, off the heat.

MEAN­WHILE, bring a medium pot of wa­ter to the boil and sea­son with salt. Add the green beans and cook for 2–3 min­utes un­til crisp­ten­der. Re­move them and put into ice wa­ter.

WHILE the green beans are chill­ing, add the pasta to the boil­ing wa­ter and cook un­til al dente. Drain.

PRE­HEAT the broiler to high. Set the shrimp on a bak­ing sheet (cov­ered in foil to save clean­ing time) and put them un­der the broiler for about 2 min­utes on each side, or un­til opaque through­out.

BRING the beurre blanc back up to medium heat (not quite sim­mer­ing) and add the but­ter, one piece at a time, whisk­ing to mix in com­pletely be­fore adding the next piece.

DRAIN the green beans and add to the beurre blanc. Sea­son with salt and then add the shrimp and heavy cream. Toss all to­gether, serve over the drained pasta and gar­nish with the chives, pars­ley, fresh pep­per, salt if needed, and the fresh lemon juice

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