Shrimp with Orange Beurre Blanc

This simple sauce is great with all sorts of seafood, not just shrimp. I’ve made it to accompany lobster, tilapia, salmon, and halibut.

Adapted from

Makes 1 C of sauce, enough for 4 servings

  • 6 jumbo shrimp per person, (about 1/4 lb per person) peeled and deveined
  • olive oil
  • salt and pepper to taste
  • 2 oranges
  • 1/2 C white wine
  • 2 tsp shallots, minced
  • 1/4 lb (1 stick) unsalted butter (I reduced the original amount of butter in half for health reasons)
  • salt and white pepper to taste

Zest half of one orange (about 2 tsp) and juice both oranges (about 3/4 C). Put the juice, zest, wine, and shallots in a sauce pan on medium high heat. Cook until it is syrupy and reduced. On low heat, whisk in the butter vigorously, 1 T at a time. Butter is used as the only emulsifier so if you had it slowly while continuously stirring, the sauce will end up with silky smooth texture. Do not let it boil. Salt and pepper to taste. Keep the sauce warm while you cook the shrimp.

Heat a skillet on medium high heat. Coat the shrimp lightly with olive oil then season them with salt and pepper to taste. When the pan is hot, add the shrimp. Cook about forty-five seconds on each side. Do not overcook the shrimp or they will be tough and rubbery.

Drizzle the sauce over the shrimp or serve the sauce on the side. This is wonderful with slices of warm, crusty whole wheat baguette or brown rice of your choice.

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