{"id":1344,"date":"2015-03-31T17:34:25","date_gmt":"2015-03-31T21:34:25","guid":{"rendered":"http:\/\/www.mondaynightdining.com\/?page_id=1344"},"modified":"2015-03-31T17:34:39","modified_gmt":"2015-03-31T21:34:39","slug":"marinated-shrimp-with-champagne-beurre-blanc","status":"publish","type":"page","link":"https:\/\/www.mondaynightdining.com\/?page_id=1344","title":{"rendered":"Marinated Shrimp with Champagne Beurre Blanc"},"content":{"rendered":"<div id=\"ingredients\"><strong class=\"first\">Sauce base<\/strong><\/p>\n<ul class=\"ingredientsList first\">\n<li class=\"ingredient\">2 cups Champagne or other dry sparkling wine<\/li>\n<li class=\"ingredient\">1\/3 cup finely chopped shallots<\/li>\n<li class=\"ingredient\">2 tablespoons Champagne vinegar or other white wine vinegar<\/li>\n<li class=\"ingredient\">1\/4 teaspoon whole black peppercorns<\/li>\n<\/ul>\n<p><strong>Shrimp<\/strong><\/p>\n<ul class=\"ingredientsList\">\n<li class=\"ingredient\">1 cup Champagne or other dry sparkling wine<\/li>\n<li class=\"ingredient\">1\/4 cup extra-virgin olive oil<\/li>\n<li class=\"ingredient\">3 tablespoons minced shallots<\/li>\n<li class=\"ingredient\">1\/2 teaspoon freshly ground black pepper<\/li>\n<li class=\"ingredient\">24 extra-large uncooked shrimp (about 2 pounds), peeled with tail left intact, deveined<\/li>\n<li class=\"ingredient\">1 tablespoon minced fresh chives<\/li>\n<li class=\"ingredient\">1 tablespoon minced fresh tarragon<\/li>\n<li class=\"ingredient\">1 tablespoon minced fresh parsley<\/li>\n<\/ul>\n<ul class=\"ingredientsList no-header\">\n<li class=\"ingredient\">Nonstick vegetable oil spray<\/li>\n<\/ul>\n<ul class=\"ingredientsList no-header\">\n<li class=\"ingredient\">1 cup (2 sticks) chilled unsalted butter, cut into 16 pieces<\/li>\n<\/ul>\n<\/div>\n<div id=\"ad1237862806_288x150_frame\" class=\"displayAd displayAd288x150Js\" data-cb-ad-id=\"ad1237862806_288x150_frame\"><\/div>\n<div id=\"preparation\" class=\"instructions\">\n<h2>Method<\/h2>\n<p><strong>For sauce base:<\/strong><br \/>\nCombine Champagne, shallots, vinegar, and peppercorns in heavy medium saucepan. Boil until reduced to 1\/4 cup liquid, about 20 minutes. (Can be made 4 hours ahead. Cover and let stand at room temperature.)<\/p>\n<p><strong>For shrimp:<\/strong><br \/>\nCombine Champagne, olive oil, shallots, and ground pepper in resealable plastic bag. Add shrimp to bag and seal; shake bag to coat shrimp evenly. Marinate shrimp at room temperature at least 30 minutes and up to 1 hour, turning bag occasionally. Mix chives, tarragon, and parsley in small bowl.<\/p>\n<p>Preheat broiler. Spray broiler pan with nonstick vegetable oil spray. Drain shrimp; discard plastic bag with marinade. Arrange shrimp on prepared pan in single layer. Broil shrimp until just opaque in center, about 2 minutes per side. Stand 3 shrimp, tails upright, in center of each plate.<\/p>\n<p>Rewarm sauce base over medium-low heat. Whisk in butter 1 piece at a time, just allowing each to melt before adding next (do not boil or sauce will separate). Season beurre blanc to taste with salt and pepper.<\/p>\n<p>Spoon warm sauce around shrimp. Garnish with fresh herbs and serve.<\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>Sauce base 2 cups Champagne or other dry sparkling wine 1\/3 cup finely chopped shallots 2 tablespoons Champagne vinegar or other white wine vinegar 1\/4 teaspoon whole black peppercorns Shrimp 1 cup Champagne or other dry sparkling wine 1\/4 cup extra-virgin olive oil 3 tablespoons minced shallots 1\/2 teaspoon freshly ground black pepper 24 extra-large [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":1321,"parent":270,"menu_order":0,"comment_status":"open","ping_status":"open","template":"","meta":{"nf_dc_page":"","footnotes":""},"categories":[],"tags":[],"class_list":["post-1344","page","type-page","status-publish","has-post-thumbnail","hentry"],"jetpack_sharing_enabled":true,"jetpack-related-posts":[],"jetpack_likes_enabled":true,"_links":{"self":[{"href":"https:\/\/www.mondaynightdining.com\/index.php?rest_route=\/wp\/v2\/pages\/1344","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.mondaynightdining.com\/index.php?rest_route=\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/www.mondaynightdining.com\/index.php?rest_route=\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/www.mondaynightdining.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.mondaynightdining.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=1344"}],"version-history":[{"count":1,"href":"https:\/\/www.mondaynightdining.com\/index.php?rest_route=\/wp\/v2\/pages\/1344\/revisions"}],"predecessor-version":[{"id":1345,"href":"https:\/\/www.mondaynightdining.com\/index.php?rest_route=\/wp\/v2\/pages\/1344\/revisions\/1345"}],"up":[{"embeddable":true,"href":"https:\/\/www.mondaynightdining.com\/index.php?rest_route=\/wp\/v2\/pages\/270"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.mondaynightdining.com\/index.php?rest_route=\/wp\/v2\/media\/1321"}],"wp:attachment":[{"href":"https:\/\/www.mondaynightdining.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1344"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.mondaynightdining.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=1344"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.mondaynightdining.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=1344"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}