This Grilled Shrimp with Vanilla Beurre Blanc is kind of like a culinary school lesson, with a more modern twist. Beurre blanc is a classic French sauce (translated as “white butter”) that is similar to a hollandaise in theory, but without any eggs. Don’t let the French name intimidate you: beurre blanc is simply an emulsion of butter + a vinegar and/or wine reduction. It sounds fancy, but it’s actually pretty quick and easy to make.
Now, for the modern twist. I’m kind of loving the delicate combination of seafood and vanilla lately. I had a restaurant dish of halibut with a light vanilla sauce awhile back, and I’ve been thinking about that plate of food ever since! Vanilla isn’t just relegated to baking and pastry in my kitchen – it comes out to play in savory food, too. Just a small spoonful of Nielsen-Massey Madagascar Bourbon Pure Vanilla Bean Paste added to this beurre blanc gives a modern twist to this very classic French sauce. Madagascar Bourbon vanilla has a sweet, creamy flavor and is an excellent “all-purpose” vanilla, perfect for any sweet or savory recipe.
The vanilla beurre blanc would pair wonderfully with almost any type of seafood – including fish like Chilean sea bass, lobster or shrimp – or even grilled asparagus. Serve this Grilled Shrimp with Vanilla Beurre Blanc as an appetizer or light entree at your next summer barbecue!
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- 1 pound (16/20 size) peeled and deveined shrimp
- Salt and ground black pepper
- 1 small shallot, minced
- 1/4 cup dry white wine
- 2 tablespoons white wine vinegar
- 1 teaspoon black peppercorns
- 6 ounces (1-1/2 sticks) unsalted butter, cut into tablespoons
- 1 teaspoon fresh lemon juice
- 1/2 teaspoon Nielsen-Massey Madagascar Bourbon Pure Vanilla Bean Paste
- Pinch of kosher salt and ground white pepper
- 2 tablespoons chopped fresh chives (optional)
- Preheat grill for direct grilling over medium heat. Season shrimp with salt and ground black pepper. Transfer shrimp to grill and cook 6 to 8 minutes or until internal temperature of shrimp reaches 145 degrees F, turning once. Transfer shrimp to plate and cover to keep warm.
- In small skillet, heat shallot, wine, vinegar and peppercorns to simmering over medium-high heat. Cook 3 to 5 minutes or until liquid is reduced to about 1-1/2 tablespoons, swirling pan occasionally. Strain mixture through fine-mesh strainer; discard solids.
- Transfer liquid back to skillet and return to stove over low (lowest possible!) heat. While whisking constantly, add butter 2 tablespoons at a time, allowing each addition to melt before adding more butter. When all butter is fully incorporated and emulsified, whisk in lemon juice, vanilla bean paste, and one pinch each of salt and ground white pepper.
- Serve Grilled Shrimp drizzled with Vanilla Beurre Blanc and sprinkled with chives, if desired.
Home Chef Tip: I like to have all of the ingredients for this recipe prepped before I begin, so I can grill the shrimp and keep them warm (covered in foil) while I quickly make the beurre blanc. Alternatively, you can make the beurre blanc first and keep it warm in a coffee thermos while you grill the shrimp.
Disclosure: This was a sponsored post written by me on behalf of Nielsen-Massey. Sponsored posts help me pay for the costs associated with this blog (groceries…lots of groceries), and help support me as I pursue a career in recipe development and food photography. All opinions are 100% my own.