Breaded shrimp garnished with chives, served on a white plate with a light sauce and a decorative balsamic drizzle.

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Jumbo Shrimp with Vanilla Bean Beurre Blanc

Name: Jumbo Shrimp with Vanilla Bean Beurre Blanc
Ingredients: Seafood

Serves Yield: 24 servings

Ingredients

Red Wine Syrup:
4 cups dry red wine
2 tablespoons sugar

Shrimp:
1 pound butter, melted
1 ounce garlic, chopped
6 ounces Kikkoman Panko Japanese Style Bread Crumbs
1/4 cup grated Parmesan cheese
3 tablespoons chopped parsley
salt and pepper, as needed
4 pounds (about 72) shrimp, peeled and deveined

Vanilla Bean Beurre Blanc:
1 1/2 pounds butter, cold
3 ounces shallots, chopped
1 1/2 cups dry white wine
2 vanilla beans

Directions

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)

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Seafood (89)Appetizers (80)Panko & Breadings (47)