Double-Stuffed Shrimp with Beurre Blanc
Impress your guests with shrimp stuffed with luscious crab covered with a buttery wine sauce.
- 3 tablespoons softened butter, plus more for spreading
- 3 thin slices white sandwich bread, toasted
- 1 rib celery with leafy top, finely chopped
- 1 small Fresno chili pepper, seeded and finely chopped
- 1 large shallot, finely chopped
- 2 cloves garlic, finely chopped
- 2 tablespoons fresh thyme, finely chopped
- Salt and pepper
- 1/4 cup dry vermouth
- 1 pound lump crabmeat, picked over
- 1/2 lemon, juiced
- 1 tablespoon Old Bay seasoning (about a palmful)
- Hot sauce, such as Tabasco, to taste
- 16 jumbo shrimp (about 1 1/2 pounds)—peeled, deveined and butterflied, with tails left on
For the beurre blanc: :
- 1/4 cup white wine vinegar
- 1/4 cup dry vermouth
- 1 small shallot, finely chopped
- Salt and black or white pepper
- 2 sticks butter (16 tablespoons), chilled and cut into tablespoon-size pieces
- 1 tablespoon fresh lemon juice
- 3 tablespoon fresh chives, finely chopped
Pre-heat the oven to 400°F. Butter the toasted bread while hot, then finely chop.
In a medium size skillet, melt 3 tablespoons butter over medium heat. Add the celery, chili, shallot, garlic and thyme; season with salt and pepper. Cook until softened, then stir in the vermouth to deglaze. Transfer the mixture to a bowl to cool. Add the crabmeat, chopped bread, lemon juice, Old Bay and hot sauce to the bowl; mix well with your hands.
Place the shrimp butterflied-side up on a greased baking sheet. Mound the crab mixture at the base of the butterflied shrimp and rest the tails over the top of the stuffing. Bake until the shrimp are pink and firm, 12-15 minutes.
Meanwhile, make the beurre blanc: In a small saucepan, bring the vinegar and vermouth to a simmer over low heat. Add the shallot and season with salt and pepper. Simmer until reduced by half, 2-3 minutes. Remove the pan from the heat and immediately whisk in 4 tablespoons butter until incorporated. Return the pan to low heat and whisk in the remaining 12 tablespoons butter, one piece at a time. Stir in the lemon juice, then the chives.
To serve, place a puddle of beurre blanc on four plates or in four shallow bowls. Arrange four shrimp in the sauce on each plate or bowl, with the tails toward the center.