Shrimp in "Sorta" Buerre Blanc
I would love to make creamy Buerre Blanc on the regular, but my life just won't cooperate. So, here is my "sorta" Buerre Blanc. All the flavor, much quicker to make and you don't have to stress about the sauce breaking (it's already broke).
- 1 - 1 1/2 lbs. peeled, deveined wild-caught shrimp
- 1 stick grass-fed, unsalted butter
- 2 shallots, minced
- 3 garlic cloves, minced
- 1 cup dry white wine (can easily sub chicken or vegetable stock)
- 1 lemon, zest and juice
- 1/4 cup chopped parsley
- Salt and pepper, to taste
- Melt butter in large saute pan, over medium heat.
- Add minced shallot and garlic. Allow to soften 3-4 minutes, stirring occasionally (don't let the garlic brown!)
- Turn heat to medium high.
- Add wine and lemon juice. Bring liquid to a quick boil.
- Meanwhile, season shrimp with salt and pepper. Add shrimp to pan, stirring to coat. You can lower heat a bit and cover to cook through if stirring is too much of a hassle.
- Cook 1-2 minutes until shrimp curl (it's quick! and overdone shrimp are the worst.)
- Finish by adding zest and parsley. Adjust seasonings to taste.
Can be served over rice, quinoa or with a classic French salad.