Seared Shrimp and Artichokes With Rosemary Lemon Beurre Blanc

My next door neighbor sometimes gets shrimp from a buddy of his from Plaquemines Parish. I bought a pound of very fresh shrimp off of him and then stared into the refrigerator. I had cream, butter, lemons and a huge bunch of rosemary – guess it is time to make a beurre blanc sauce.

White butter sauce is decadently rich. It gets some of its velvety texture from stirring in the final bit of butter off the heat (and it keeps the sauce from breaking). The original recipe used 2 sticks of butter but you won’t miss the 4 tablespoons I left out. The limoncello adds a sweetness to the dish but, once you add the shrimp and artichokes and pasta, it will be perfectly balanced,


Seared Shrimp and Artichokes with Rosemary Lemon Beurre Blanc

1 small sweet onion (like Vidalia), minced (about 1/3 cup onion)
4 tablespoons fresh lemon juice, divided
1/2 cup limoncello or white wine
2/3 cup heavy cream
2 teaspoons fresh chopped rosemary leaves
1/2 teaspoon each of kosher salt and black pepper
1 1/2 sticks cold unsalted butter, cut into cubes

1 lb shrimp, peeled and deveined
1 tablespoon olive oil
2 tablespoons lemon juice plus zest of 1 lemon
1 teaspoon coarse salt
½ teaspoon freshly ground black pepper
1 box frozen artichoke hearts (or a can, drained)

Add onion, 3 tablespoons lemon juice and limoncello to a small saucepan. Bring to a boil and reduce until you have 4 tablespoons worth. Then add the cream, rosemary and salt and pepper. Cook until the cream is reduced by half. Reduce the heat and slowly whisk in one stick of the cold butter, a few cubes at a time, making sure that they dissolve completely before adding more. When it is entirely incorporated and has the consistency of a hollandaise sauce, take the saucepan completely off the heat and whisk in the remainder 4 tablespoons of butter and final tablespoon of lemon juice. This will ensure that the sauce will stay creamy, and the butter won’t break. Adjust seasonings.

While the cream is reducing, toss shrimp in olive oil and lemon juice to coat. Combine lemon zest and coarse salt. Sprinkle lemon salt over the shrimp with a few grinds of black pepper.

After the sauce is made, coat the bottom of a large sauté pan with oil and heat over medium-high heat. Working in batches, add the shrimp and sear on each side until lightly golden brown, about 1 to 2 minutes per side. Remove to a plate. Sauté the artichokes in the same pan until warmed through. Set with the shrimp.

Toss shrimp and artichoke hearts with rosemary lemon beurre blanc and serve with pasta. We used angle hair pasta.

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