Grilled Shrimp with Vanilla Beurre Blanc

Serve this Grilled Shrimp with Vanilla Beurre Blanc as an appetizer or light entree! The vanilla beurre blanc pairs wonderfully with almost any type of seafood–including fish, lobster or shrimp–or even grilled asparagus.

Ingredients

  • 1 pound (16/20 size) shrimp, peeled and deveined
  • 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 oz. (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
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  • Pinch of kosher salt
  • Pinch of ground white pepper
  • 2 tablespoons chopped fresh chives (optional)

Directions

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 tablespoon, 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.

Notes:

Recipe by Foxes Love Lemons

  • 450 grams (16/20 size) shrimp, peeled and deveined
  • Salt and ground black pepper
  • 1 small shallot, minced
  • 60 ml dry white wine
  • 2 tablespoons white wine vinegar
  • 1 teaspoon black peppercorns
  • 170 grams (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
    Buy Now
  • Pinch of kosher salt
  • Pinch of ground white pepper
  • 2 tablespoons chopped fresh chives (optional)

Directions

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 65 degrees C, 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 tablespoon, 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.

Notes:

Recipe by Foxes Love Lemons

  • Nielsen-Massey time icon

    10 minprep

  • Nielsen-Massey time icon

    14 mincook

  • Nielsen-Massey yield icon

    4servings

This Recipe Uses

Madagascar Bourbon Pure Vanilla Bean Paste