Pepita Crusted Shrimp With Rio Grande Citrus Beurre Blanc Recipes

CHEF JOHN'S BEURRE BLANC

Steps:

• Place wine, lemon juice, cream, shallots, and cream in a saucepan. Bring to a simmer over medium-high heat. Reduce heat to medium, and let simmer until liquid is reduced by about 75%, 4 to 5 minutes. Reduce heat to the lowest setting and whisk in about 2 cubes of butter. Keep butter moving until it melts. When melted, add a few more cubes, whisking continuously so butter emulsifies into the wine/lemon juice mixture.
• Continue to add butter, a few cubes at a time until all of it has been incorporated and the sauce has a thick, luxurious texture, 4 to 6 minutes. Remove from heat. Taste for seasonings and add a pinch of salt and cayenne, if desired. Serve immediately.

BEURRE BLANC (CLASSIC FRENCH BUTTER SAUCE)

Steps:

• Heat 1 tablespoon of butter in a saucepan and add the shallots. Cook briefly, stirring, and add the vinegar and wine. Cook until the liquid is almost totally reduced.
• Add the heavy cream and salt and bring to the boil. Add the pieces of butter, a few at a time, stirring rapidly with a wire whisk.

BROILED FISH WITH SHRIMP AND JALAPENO-SMOKED CORN BEURRE BLANC

Steps:

• Preheat the broiler.
• To make the jalapeno-smoked corn butter: In a food processor, add the softened butter, jalepenos, smoked corn, salt, vinegar, hot red pepper sauce, and white pepper. Process until fully blended. Turn the machine off occasionally and scrape the sides of the processor bowl with a rubber spatula to insure that the ingredients are fully blended. Transfer the corn butter to a small bowl and refrigerate.
• Season each fish fillet on both sides with the seafood seasoning. Season lightly and evenly. Place the fish fillets on a shallow baking pan and drizzle the top of each fillet with about 1 tablespoon of clarified butter. Add the seafood stock (or water) to the pan. Use just enough liquid to cover the bottom of the pan. Place the fish under the broiler and cook until done, 6 to 8 minutes. While the fish is cooking, make the sauce.
• Heat 2 more tablespoons of the butter in a skillet over medium-high heat. Add the shrimp and cook, stirring constantly, just until the outside of the shrimp turns pink, 1 to 2 minutes. Add the shallots and cook, stirring constantly, for 20 to 30 seconds. Remove the skillet from the stove and carefully add the wine. Return the skillet to the stove and bring the mixture to a boil. Reduce heat to low. Add the smoked corn butter in small spoonfuls and cook, shaking the skillet constantly, just until the butter melts into the sauce. Remove from heat. To serve, place 1 fish fillet on each plate. Top each fillet with 3 shrimp and about 1/4 cup of sauce. Serve immediately.

PEPITA-CRUSTED SHRIMP WITH RIO GRANDE CITRUS BEURRE BLANC

Steps:

• Season the shrimp with salt, pepper and cayenne. Dip the shrimp into the cornstarch and then into the beaten egg whites. Press the shrimp into pumpkin seeds and then sauté or deep fry until golden. Divide the shredded spinach into 8 mounds and place 1 shrimp on each mound. Top each shrimp with 1 tablespoon Rio Grande Citrus Beurre Blanc.

SHRIMP WITH ORANGE BEURRE BLANC

Steps:

• In a small saucepan combine the reserved shrimp shells, the vermouth, the orange juice, and the zest and simmer the mixture, covered, for 5 minutes. Strain the mixture through a fine sieve into another small saucepan, discarding the shells. In a non-stick skillet melt 1 piece of the butter, over moderately high heat, in it sauté the shrimp, stirring, for 2 minutes, or until they are cooked through, and keep them warm, covered.
• Bring the orange mixture to a boil, reduce the heat to moderately low, and whisk in the remaining 5 pieces butter, 1 piece at a time, lifting the skillet from the heat occasionally to cool the mixture and adding each new piece of butter before the previous one has melted completely. (The sauce should not get hot enough to liquefy. It should be the consistency of hollandaise.) Stir in the chives, the lemon juice, and salt and pepper to taste, divide the shrimp between 2 plates, and spoon some of the sauce over each serving.