"Anny Middon" > wrote in message
t...
> We're having some friends over for dinner soon, and I'm planning the menu. My
> plan so far is this:
>
> Appetizers -- crackers with cream cheese and green tomato jam, some kind of
> roasted nut mixture, some interesting olives.
>
> Salad -- mixed green salad with creamy mustard vinaigrette
>
> Main course -- grilled salmon, grilled shrimp, angel hair pasta with garlic
> and herbs (this is like aglio olio, but with fresh herbs added), some veggies
> (probably steamed sugar snap peas and grilled zucchini)
>
> Dessert -- strawberry tart
>
> I'll bake some bread or rolls, too.
>
> This is a pretty simple menu, and I think it cries out for some sauces for the
> seafood. I'll skewer the shrimp, and weather permitting, we'll grill them and
> the salmon over charcoal, using just a bit of olive oil to keep them from
> sticking.
>
> I'd like sauces to serve on the side. I'm thinking one primarily for the
> salmon and a different one for the shrimp, although it will be fun if they can
> be "mix and match".
>
> Suggestions, anyone? One of our guests is a recovering alcoholic, so I don't
> want sauces that include wine or other alcoholic beverage. Also, I prefer
> sauces that can be pretty much made in advance.
>
> TIA
> Anny

Here you go. If you must have a sauce modify the following, & double the sauce
for both the shrimp and the salmon.

Don't worry all the alcohol goes away.

Dimitri

From Epicurious:

MARINATED SHRIMP WITH CHAMPAGNE BEURRE BLANC


The classic - and amazingly easy - French sauce made with butter and wine gets a
glamorous makeover with Champagne. Feel free to use less-expensive sparkling
wine for cooking, but keep the blanc de blancs flowing as an accompaniment.

Sauce base

2 cups Champagne or other dry sparkling wine
1/3 cup finely chopped shallots
2 tablespoons Champagne vinegar or other white wine vinegar
1/4 teaspoon whole black peppercorns

Shrimp
1 cup Champagne or other dry sparkling wine
1/4 cup extra-virgin olive oil
3 tablespoons minced shallots
1/2 teaspoon freshly ground black pepper
24 extra-large uncooked shrimp (about 2 pounds), peeled with tail left intact,
deveined
1 tablespoon minced fresh chives
1 tablespoon minced fresh tarragon
1 tablespoon minced fresh parsley
Nonstick vegetable oil spray
1 cup (2 sticks) chilled unsalted butter, cut into 16 pieces

For sauce base:

Combine Champagne, shallots, vinegar, and peppercorns in heavy medium saucepan.
Boil until reduced to ¼ cup liquid, about 20 minutes. (Can be made 4 hours
ahead. Cover and let stand at room temperature.)
For shrimp:

Combine Champagne, olive oil, shallots, and ground pepper in resealable plastic
bag. Add shrimp to bag and seal; shake bag to coat shrimp evenly. Marinate
shrimp at room temperature at least 30 minutes and up to 1 hour, turning bag
occasionally. Mix chives, tarragon, and parsley in small bowl.
Preheat broiler. Spray broiler pan with nonstick vegetable oil spray. Drain
shrimp; discard plastic bag with marinade. Arrange shrimp on prepared pan in
single layer. Broil shrimp until just opaque in center, about 2 minutes per
side. Stand 3 shrimp, tails upright, in center of each plate.
Re-warm sauce base over medium-low heat. Whisk in butter 1 piece at a time, just
allowing each to melt before adding next (do not boil or sauce will separate).
Season beurre blanc to taste with salt and pepper.

Spoon warm sauce around shrimp. Sprinkle with fresh herbs and serve.
Market tip: Champagne and sparkling wines labeled extra dry are actually
slightly sweeter than those labeled brut. The latter works best for this dish.