-
Prep Time30 to 40 minutes
-
Cook Time5 minutes
-
Serving4
-
View
How to Make Stuffed Shrimp & Lemon Beurre Blanc
If you live close enough to Deanie’s Seafood in Bucktown to get their crabmeat dressing, this Stuffed Shrimp and Lemon Beurre Blanc recipe is a breeze. If you don’t, well, I’m so sorry for you!!! But a lot of good seafood markets sell their deviled crabmeat dressing and if you can’t find it ready made there are tons of good recipes for crab stuffing.
Deanie’s crabmeat dressing is so good that I don’t think I would ever try to make it on my own when theirs is available. (I feel the same way about Popeye’s fried chicken…it is so good why even try to make something better?)
Notes on Stuffed Shrimp Preparation
Getting good shrimp is also crucial. You’ll want to be sure to devein them properly and leave the tails on. When you have breaded the shrimp, refrigerate them for a little while because I think they will hold together better when you fry them. The Lemon Beurre Blanc recipe is on this site: (see my Pink Grapefruit Beurre Blanc recipe). I reduced some shallots, white wine and lemon juice to an ‘almost’ syrup and then whisked in the butter and a little cream.
I found myself dragging the shrimp through the sauce to very nearly clean my plate. The panko bread crumbs give the fried shrimp a delightfully crisp exterior and then there’s that lovely creamy deviled crab dressing inside. Yum.
As you know, I like dishes that can be prepped ahead of time and then cooked at the last minute. Just watch that hot oil!! I know a Fry Daddy would be safer but you can’t get the oil hot enough in one of those (in my experience). A big Dutch oven with hot oil is something you really need to keep an eye on.
Try it with Tartar Sauce: Alternatively, you could serve the stuffed shrimp with a tartar sauce instead of that elegant silky lemon beurre blanc. And a nice glass of cold white wine or a chilly beer would be nice too!
Photos of Stuffed Shrimp & Lemon Beurre Blanc Recipe
Ingredients
Stuffed Shrimp
Directions
Steps to Make Stuffed Shrimp & Lemon Beurre Blanc
When you are ready to cook, heat the oil in a deep Dutch oven to 350 degrees. You need about 3 inches of oil to fry in. Watch the hot oil very carefully. I usually set my iphone timer so that it dings every few minutes so that I don't forget I have a cauldron of hot oil on my stove.Next, clean and prepare the shrimp. Remove the shells but leave the tail on. Devein the shrimp by running a sharp little knife down the back of the shrimp and then pulling out the black vein with the tip of your knife. Then cut the shrimp open along its back but don't cut all the way through it. You will have a butterflied shrimp that will lay flat on your cutting board. You're going to mound the filling on top of the shrimp to "stuff" it.
Next, take about 1 tablespoons of stuffing and "stuff" the shrimp. You are really stuffing one side of the shrimp but with damp hands you can pat the shrimp and stuffing into a cohesive "shrimp" shape.
The next step of the Stuffed Shrimp and Lemon Beurre Blanc recipe is to coat the shrimp in flour (lightly). Then, dip the shrimp into beaten eggs and then roll each one in the panko bread crumbs. This is easiest to do if you set up a "station" where you have a bowl of flour, another bowl of beaten eggs and a third bowl of bread crumbs. REFRIGERATE THE PREPARED SHRIMP for about an hour.
When your oil is hot, gently lower each shrimp into the oil and fry until golden brown.
Serve the stuffed shrimp with the lemon beurre blanc. Some good potato salad would be a great accompaniment. Not to mention a glass of crisp golden Chablis.
Conclusion
How to Make the Lemon Beurre Blanc
A good beurre blanc is rich, buttery, and lightly flavored, allowing it to pair well with various herbs and spices. It should be light yet thick enough to cling to food (nappe).
Ingredients:
- Wine
- Vinegar
- Shallots
- Herbs (optional)
- Pink grapefruit juice and white wine (or lemon juice/other acids and fruits). Use lemon for the stuffed shrimp recipe!
- Butter (cold, one-inch cubes)
- Cream (optional, as a stabilizer)
Instructions:
- In a small saucepan, reduce the shallots, juice, and wine over medium-low heat until about 4-6 tablespoons of syrup remain.
- Gradually whisk in the butter, regulating the heat to prevent the sauce from overheating and breaking. Strain the sauce for a smoother texture, if desired.
- Transfer the sauce to a Pyrex measuring cup. Rinse the saucepan and add an inch or two of water. Place the cup in the pan over very low heat to keep warm. Monitor to prevent overheating.
Note: The sauce can separate if it overheats past 58°C (136°F) or cools below 27°C (81°F).
Stuffed Shrimp and Lemon Beurre Blanc FAQs
What is beurre blanc sauce made of?
Beurre blanc sauce is primarily made of white wine, vinegar, shallots, and cold butter. You can also add herbs and fruit juices like lemon or grapefruit for extra flavor. The sauce can be enhanced with cream, which acts as an optional stabilizer. The key to beurre blanc is gradually incorporating the butter over low heat to create a smooth, rich, and velvety texture.
How do you keep beurre blanc from separating?
To prevent beurre blanc from separating, keep the temperature between 27°C (81°F) and 58°C (136°F). Whisk the butter in gradually over low heat, and avoid overheating. Adding a small amount of cream can help stabilize the sauce. If the sauce starts to cool, keep it warm over very low heat without letting it overheat.
What does lemon beurre blanc go well with?
Besides shrimp, a lemon beurre blanc sauce will complement other protein like white fish (such as pike or bass), salmon, chicken, and pork; but it is also delicious when paired with steamed vegetables like asparagus or cauliflower.
Explore All Make A Dish! Recipes
If you love seafood, I have many other dishes on my website that you can try! From shrimp, to white fish, to crab, satisfy your craving with my delicious appetizer, dinner, and seafood recipes! Check out my Make A Dish! website for plenty of new ideas for breakfast, lunch, dinner, appetizer, and dessert. If you have any questions, please feel free to contact me.
Leave a Review