Surprise your sweetheart this Valentine’s Day with a homecooked meal featuring Wild American Shrimp. These premium shrimp are perfect for everyday or extra-special recipes because their freshness and flavor come through.

The American Shrimp Processors Association offers an array of shrimp recipes from renowned chefs as well as people who are as passionate about shrimp as you are.

Try this restaurant-worthy recipe for Maple Glaze Beurre-Blanc Shrimp over Linguine by Chef Advocate Michael-Ann Rowe. To complete this special meal, pair with a vegetable such as steamed broccoli or asparagus and your favorite white wine.

Maple Glaze Beurre-Blanc Shrimp over Linguine

Maple Glaze beurre-blanc Shrimp over Linguine
By Wild American Shrimp Chef Advocate, Michael-Ann Rowe.

 

Ingredients

1 Lb. Louisiana shrimp (shell off and cleaned)
2 small handfuls of Linguine
3/4 C maple syrup (1/2 + 1/4)
1 Lg. Shallot heart (diced)
1/4 C light cream
1 TBS unsalted butter
1/4 C of reserved pasta water
2 TBS coconut, grape seed or safflower oil

Preparation

Marinade shrimp in 1/2 cup of maple syrup; set aside.

For the Pasta: Cook according to directions on box. Drain (reserving 1/4 cup of pasta water) and set aside.

Maple Beurre Blanc

Heat oil in medium size pan on medium temperature
Sauté shallots until just translucent.
Add reserved pasta water and stir gentle. About 2 minutes.
Turn heat up a notch until pasta water starts to bubble.
Slowly stir in light cream until blended and smooth. Return heat to med.
Slowly stir in 1/4 cup maple syrup until blended and smooth.
Add butter and stir until smooth.
Add shrimp and sauté on each side for 1- 2 minutes (until shrimp have just turned pink).
With tongs, gentle fold in pasta.
Plate and serve.

Serves 2.

You can also find more recipes by Michael-Ann on her website!

Back to Recipes.

Photo courtesy of Amy Crintini

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