No ImageShrimp with Orange Beurre Blanc

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  1. Cecile

    Hi, can I make the base of the sauce two days ahead, and add the butter the day I serve it?
    Thanks

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  2. aini

    What to do if i want to omit the liquor? Thanks in advance

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  3. Jim

    Made this last night. Wife and I loved it, nice subtle orange flavor. Had roasted asparagus on the side, and the sauce was great with that. Only changes I made to the was I used champagne for the wine, a splash of white wine vinegar, and strained it. Can’t wait to try it with scallops. Thanks Elise!!

  4. Odette G

    Made this last night…Awesome! The only thing I did different was add a teaspoon of chopped garlic. Fresh oranges right off my tree and fresh shrimp from the gulf…yummie! Low carb too…what’s not to love.

  5. Amber

    Made this tonight and my usually picky fiance devoured it and asked for more. The sauce has just a hint of sweetness and it’s just perfect with Key West pink shrimp. I served it with butter braised carrots (Mark Bittman’s recipe) and white rice.

    xxxxxyyyyy

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