To make Red Wine Syrup: In non-reactive saucepan, simmer wine until reduced to 2 cups. Add sugar; simmer until reduced to 1 cup.
To make Shrimp: In bowl, mix butter and garlic. In second bowl, mix panko, cheese and parsley; season with salt and pepper. Dip shrimp into butter mixture, then into panko mixture, pressing so that panko adheres. Refrigerate, covered.
To make Vanilla Bean Beurre Blanc: In saucepan, melt 1 tablespoon of the butter. Add shallots and sauté over medium heat until soft. Add wine and simmer until only 1 tablespoon wine remains. Cut remaining butter into 1 tablespoon pieces. Whisk butter into shallot mixture over low heat, 1 tablespoon at a time, until all the butter is incorporated. Slit vanilla beans lengthwise and scrape out seeds; whisk seeds into beurre blanc. Keep warm in bain marie or thermos.
For each serving, to order: Place 3 shrimp in sauté pan or oven-proof dish; bake in 400°F oven for 6 to 8 minutes or until firm. Place 2 tablespoons Vanilla Bean Beurre Blanc in center of plate; arrange shrimp on top. Drizzle 2 teaspoons Red Wine Syrup around shrimp.
Recipe created by Chef John Bubala, Thyme Restaurant(Chicago, IL)
