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(Tad Seaborn for The Globe and Mail)
(Tad Seaborn for The Globe and Mail)

Shrimp in orange beurre blanc Add to ...

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.

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  • Servings: 1/2 cup

Ingredients

50 ml white wine

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)

Method

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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