Texas Roadhouse Grilled Shrimp

Name: Texas Roadhouse Grilled Shrimp (Elevated)
Total time: 1 h
Yield: 4
Cuisine: French
Ingredients: 1 pound Jumbo Shrimp (16/20 count)-peeled and deveined; 1/4 cup Extra Virgin Olive Oil; 2 tbsp Meyer Lemon Juice-freshly squeezed; 2 cloves Garlic-minced; 1 tsp Lemon Zest; 1/4 tsp Smoked Paprika; 1/4 tsp White Pepper-ground; 1 tsp Fleur de Sel; 1 cup Dry White Wine (Sauvignon Blanc); 1/4 cup Shallots-minced; 1 cup Unsalted Butter-cold, cubed; 1/4 tsp Saffron Threads; 1 tbsp Meyer Lemon Juice-freshly squeezed; 1 tbsp Chives-finely chopped

⏱1h

👥4

🔥450 cal

Hard

🍽️French

A luxurious take on the classic, featuring jumbo shrimp and a delicate saffron-infused beurre blanc sauce. Uses high-quality ingredients and precise techniques.

1 pound Jumbo Shrimp (16/20 count)-peeled and deveined

1/4 cup Extra Virgin Olive Oil

2 tbsp Meyer Lemon Juice-freshly squeezed

2 cloves Garlic-minced

1 tsp Lemon Zest

See all 14 ingredients ↓

(0 reviews)

⏱1h

👥4

🔥450 cal

Hard

🍽️French

A luxurious take on the classic, featuring jumbo shrimp and a delicate saffron-infused beurre blanc sauce. Uses high-quality ingredients and precise techniques.

#Shrimp #Grilled #Beurre Blanc #Saffron #Luxury

Instructions

In a bowl, combine all Marinade ingredients. Add Shrimp and toss to coat. Marinate in the refrigerator for at least 30 minutes, or up to 1 hour.
Prepare the Beurre Blanc. In a saucepan, combine White Wine and Shallots. Bring to a simmer and reduce until almost dry (about 8-10 minutes).
Reduce heat to low. Whisk in cold Butter, one cube at a time, allowing each cube to melt before adding the next. Continue whisking until sauce is emulsified and smooth.
Infuse Saffron Threads in 1 tbsp of warm water for 5 minutes. Add saffron infusion and Lemon Juice to the Beurre Blanc. Keep warm (do not boil).
Preheat grill to medium-high heat.
Thread Shrimp onto skewers (optional).
Grill Shrimp for 2-3 minutes per side, or until pink and opaque.
Remove Shrimp from grill and drizzle generously with Beurre Blanc. Garnish with Chives. Serve immediately.

Ingredients

1 pound 450 g Jumbo Shrimp (16/20 count)-peeled and deveined
1/4 cup 60 mL Extra Virgin Olive Oil
2 tbsp 30 mL Meyer Lemon Juice-freshly squeezed
2 cloves 10 mL Garlic-minced
1 tsp 5 mL Lemon Zest
1/4 tsp 1.25 mL Smoked Paprika
1/4 tsp 1.25 mL White Pepper-ground
1 tsp 5 mL Fleur de Sel
1 cup 240 mL Dry White Wine (Sauvignon Blanc)
1/4 cup 60 mL Shallots-minced
1 cup 225 g Unsalted Butter-cold, cubed
1/4 tsp 1.25 mL Saffron Threads
1 tbsp 15 mL Meyer Lemon Juice-freshly squeezed
1 tbsp 15 mL Chives-finely chopped

Equipment

Bowl
Saucepan
Whisk
Grill
Skewers (optional)

Instructions

In a bowl, combine all Marinade ingredients. Add Shrimp and toss to coat. Marinate in the refrigerator for at least 30 minutes, or up to 1 hour.
Prepare the Beurre Blanc. In a saucepan, combine White Wine and Shallots. Bring to a simmer and reduce until almost dry (about 8-10 minutes).
Reduce heat to low. Whisk in cold Butter, one cube at a time, allowing each cube to melt before adding the next. Continue whisking until sauce is emulsified and smooth.
Infuse Saffron Threads in 1 tbsp of warm water for 5 minutes. Add saffron infusion and Lemon Juice to the Beurre Blanc. Keep warm (do not boil).
Preheat grill to medium-high heat.
Thread Shrimp onto skewers (optional).
Grill Shrimp for 2-3 minutes per side, or until pink and opaque.
Remove Shrimp from grill and drizzle generously with Beurre Blanc. Garnish with Chives. Serve immediately.

Nutrition per serving

Calories 450

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Texas Roadhouse Grilled Shrimp

Texas Roadhouse Grilled Shrimp

Ratings & Reviews

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