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Roasted Shrimp with Champagne-Shallot Sauce

Roasted Shrimp with Champagne-Shallot Sauce
Photo by Pornchai Mittongtare

Ingredients

  • 3 ½ teaspoons fresh thyme
  • 2 ¾ pounds uncooked large shrimp (13 to 15 per pound), peeled, deveined, tails left intact
  • Blue Lake Green Beans with Lemon and Thyme
  • ½ cup butter
  • ½ cup shallots
  • 2 tablespoons fresh Italian parsley
  • 3 ½ tablespoons olive oil
  • + 2 more ingredients
    • 2 cups brut Champagne
    • 2 ¼ teaspoons finely grated lemon peel

Simmer Champagne and shallots until reduced to 1/2 cup, about 25 minutes. do ahead Sauce base can be made 2 days ahead. Cover; chill in pan. Combine 3 1/2 tablespoons oil, shrimp, 2 1/2 teaspoons thyme, and 1 3/4 teaspoons lemon peel in large bowl; sprinkle with salt and pepper. Toss. DO AHEAD Ca...

View full recipe at Epicurious

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