📝 About This Recipe
A quintessential Creole classic, Shrimp Bordelaise is a testament to the French influence on New Orleans cuisine, trading the traditional red wine of France for a decadent, garlic-heavy butter sauce. This dish features succulent Gulf shrimp bathed in a rich emulsion of dry white wine, fresh parsley, and an aromatic abundance of garlic. It is a sophisticated yet soulful seafood specialty that captures the vibrant, buttery heart of the French Quarter.
🥗 Ingredients
The Seafood
- 2 pounds Jumbo Shrimp (peeled and deveined, tails left on)
- 1 tablespoon Creole Seasoning (salt-free preferred to control sodium)
The Bordelaise Sauce
- 1 cup Unsalted Butter (2 sticks, high-quality European style preferred)
- 8-10 cloves Garlic (finely minced)
- 2 pieces Shallots (finely diced)
- 1/2 cup Dry White Wine (such as Sauvignon Blanc or Pinot Grigio)
- 1 tablespoon Lemon Juice (freshly squeezed)
- 1 teaspoon Worcestershire Sauce
- 1/2 cup Fresh Flat-Leaf Parsley (finely chopped)
- 3 stalks Green Onions (thinly sliced, white and green parts)
- 1/2 teaspoon Kosher Salt (or to taste)
- 1/2 teaspoon Freshly Ground Black Pepper
👨🍳 Instructions
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1
Pat the shrimp dry with paper towels. In a medium bowl, toss the shrimp with the Creole seasoning until evenly coated. Set aside at room temperature for 10 minutes.
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2
Mince the garlic and shallots finely. It is important that the garlic is minced by hand rather than pressed to ensure it doesn't become bitter when sautéed.
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3
In a large heavy-bottomed skillet or sauté pan, melt 2 tablespoons of the butter over medium heat.
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4
Add the shrimp to the skillet in a single layer. Sear for about 1-2 minutes per side until they turn pink and just start to curl. Do not overcook; they will finish in the sauce. Remove shrimp to a plate and set aside.
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5
In the same skillet, add another 2 tablespoons of butter. Sauté the minced shallots for 2 minutes until translucent.
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6
Add the minced garlic to the shallots. Cook for 1 minute, stirring constantly so the garlic becomes fragrant and golden but does not brown or burn.
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7
Pour in the white wine and increase the heat to medium-high. Use a wooden spoon to scrape up any browned bits (fond) from the bottom of the pan. Let the wine reduce by half, about 3-4 minutes.
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8
Reduce the heat to low. Whisk in the remaining butter, one tablespoon at a time, until a thick, creamy emulsion forms.
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9
Stir in the Worcestershire sauce, lemon juice, salt, and black pepper.
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10
Return the shrimp and any accumulated juices to the pan. Toss gently to coat in the butter sauce for 1-2 minutes until heated through.
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11
Stir in the fresh parsley and green onions. The residual heat will wilt them slightly while keeping their color vibrant.
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12
Taste the sauce and adjust seasoning with an extra squeeze of lemon or a pinch of salt if needed. Serve immediately while the butter is perfectly emulsified.
💡 Chef's Tips
Use the freshest Gulf shrimp you can find; the sweetness of the local catch is vital for this dish. Do not let the sauce boil once you start whisking in the cold butter, or the sauce may 'break' and become oily. If the sauce does break, whisk in a teaspoon of warm water or heavy cream to help re-emulsify it. Mince your garlic fresh; pre-minced jarred garlic lacks the aromatic punch required for a true Bordelaise. Keep your shrimp tails on for a more elegant presentation and to provide a 'handle' for guests if serving as an appetizer.
🍽️ Serving Suggestions
Serve over a bed of buttery angel hair pasta or linguine to soak up every drop of the sauce. Accompany with a warm, crusty loaf of French bread for 'mopping' the plate. Pair with a crisp, chilled glass of Chenin Blanc or a dry Rosé to cut through the richness of the butter. Serve alongside steamed asparagus or a light green salad with a citrus vinaigrette. For a true New Orleans feast, serve as a first course before a main of blackened redfish.