Natalie Ruth Carlson: Shrimp with Garlic in Lemon Beurre Blanc

"If you're afraid of butter, as many people are nowadays, just put in cream!"
-Julia Child

Original recipes from Chef Kent Andersen and Natalie and Janelle's variation

LEMON BEURRE BLANC SAUCE

Makes 2 Quarts We halved this recipe, because you'll only need 2 cups for the Shrimp with Garlic

Ingredients:

1 small bouquet garni (or just place pepper corns and a bay leaf in the pot and strain out)

1/4 Cup Shallots, minced

1 Cup Dry White Wine Don't worry, the alcohol will cook out

1/3 Cup Lemon Juice Please Please PLEASE use fresh lemons and NOT bottled juice

1/3 Cup Cider Vinegar

1/2 Cup Heavy Whipping Cream

1 1/2 pound Unsalted Butter, cubed cold

TT Salt and Pepper

Instructions:

Combine the shallots, wine, lemon juice and vinegars in a sauce pan and reduce over high heat until dry

Add the cream and whisk to combine. Reduce slightly

Gradually whisk in the butter to create and emulsion

Adjust seasonings to tase with salt and pepper

Strain or remove the bouquet garni

SHRIMP WITH GARLIC

Makes 2 Quarts

Ingredients:

1/2 Cup Red Onion, French Cut

1/2 Cup Roasted Red Tomato

1/2 Cup Grilled Artichokes

1/4 Cup Garlic, Minced

24 each Shrimp, Peeled and Deveined

3 Tbsp Good Olive Oil

2 Cups Beurre Blanc Sauce

1 Package Angel Hair Pasta, Cooked and Shocked Cool Shhh.. nobody knew their noodles were Ronzoni Smart Taste, "A healthy, great tasting meal solution for the whole family!"

TT Salt and Pepper

Instructions:

Cook pasta in slightly seasoned salted water until al dente

Drain pasta and shock cool under running water

In a large saute pan, heat oil and add shrimp

Saute until opaque and pink in color Skipped this step and went straight to cooking the veggies, because we bought pre-cooked tail-off shrimp. Although, I would buy raw, fresh shrimp next time, because ours became slightly tough.

Add onions, tomatoes, artichokes and cook until tender throughout We flash roasted our own cherry tomatoes and plain CANNED in water artichoke hearts (money saver!).

Our method: Set oven to broil on medium-high or Preheat oven to 400. Spread out halved cherry tomatoes (about 3-4 cups) and drained artichokes (wish we would have used 2 cans instead of 1, because the artichokes were a hit!) in glass dish or cookie sheet, drizzle with 1 Tbsp Olive Oil, and sprinkle with rosemary, garlic, and thyme. Let veggies roast in oven and stir when they star to bubble. Make sure they are pretty tender before you remove them and add to sauce pan.