Le Bernardin Inspired Pan-Seared Shrimp with Lemon-Herb Butter

Instructions

1. 1

   Prepare the vegetables: Bring a pot of salted water to a boil. Blanch the asparagus for 2-3 minutes, then add the snap peas for the last 30 seconds. Drain immediately and transfer to an ice bath to stop cooking. Drain well and set aside.

2. 2

   Prepare the shrimp: Pat the shrimp very dry with paper towels. Season generously with salt and pepper.

3. 3

   Sear the shrimp: Heat olive oil in a large skillet (preferably stainless steel or cast iron) over medium-high heat until shimmering. Add the shrimp in a single layer, being careful not to overcrowd the pan (cook in batches if necessary). Sear for 1-2 minutes per side, until pink and opaque. Remove shrimp from the skillet and set aside.

4. 4

   Make the butter sauce: Reduce heat to medium. Add the minced shallot to the same skillet and sauté for 1 minute until fragrant. Deglaze the pan with white wine, scraping up any browned bits from the bottom. Let the wine reduce by half (about 1-2 minutes).

5. 5

   Add the broth and bring to a gentle simmer. Remove the skillet from the heat. Gradually whisk in the cold butter cubes, one or two at a time, until completely melted and incorporated. The sauce should become slightly emulsified and glossy. Do not boil the sauce after adding butter, as it may break.

6. 6

   Finish the sauce: Stir in the lemon juice, chives, parsley, and tarragon (if using). Taste and adjust seasoning with salt and pepper if needed.

7. 7

   Plate the dish: Arrange the blanched asparagus and snap peas on serving plates. Top with the seared shrimp. Spoon the lemon-herb butter sauce generously over the shrimp and vegetables. Serve immediately with lemon wedges on the side.