Ingredients
-
-
2
-
1/3
-
2
-
1/4
-
-
1
-
1/4
-
3
-
1/2
-
24
-
1
-
1
-
1
-
Directions
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 , Divinely delicious! Fine dining at its best! I made ours (half recipe) with a New Mexico Brut from Gruet winery-marvelous and bought here in remote northern Wisconsin I appreciated being able to make the sauce base and marinate the shrimp ahead of time, and that the two of us could enjoy a glass of sparkling wine with our meal-oh la la I was unable to buy shallots so subbed a yellow onion for the shallot —a bit over half of the recommended amount of shallot I also did not have parsley so omitted it Tarragon is wonderful and in this dish it is perfect match for it My sauce did separate b/c I had the heat too high-I was getting excited to eat what I knew was going to be outstanding I served with carrots and rice, and drizzled the wonderful sauce over them with a salad and Recipe#264174 Thank you Annacia for sharing a recipe that will be made for guests Made for Seafood Challenge , Divinely delicious! Fine dining at its best! I made ours (half recipe) with a New Mexico Brut from Gruet winery-marvelous and bought here in remote northern Wisconsin I appreciated being able to make the sauce base and marinate the shrimp ahead of time, and that the two of us could enjoy a glass of sparkling wine with our meal-oh la la I was unable to buy shallots so subbed a yellow onion for the shallot —a bit over half of the recommended amount of shallot I also did not have parsley so omitted it Tarragon is wonderful and in this dish it is perfect match for it My sauce did separate b/c I had the heat too high-I was getting excited to eat what I knew was going to be outstanding I served with carrots and rice, and drizzled the wonderful sauce over them with a salad and Recipe#264174 Thank you Annacia for sharing a recipe that will be made for guests Made for Seafood Challenge
Discover ground-breaking new supplements! SHOP & SAVE
Steps
|
1
Done
|
For Sauce Base: |
|
2
Done
|
Combine Champagne, Shallots, Vinegar, and Peppercorns in Heavy Medium Saucepan. |
|
3
Done
|
Boil Until Reduced to 1/4 Cup Liquid, About 20 Minutes. |
|
4
Done
|
(can Be Made 4 Hours Ahead. Cover and Let Stand at Room Temperature.) |
|
5
Done
|
For Shrimp: |
|
6
Done
|
Combine Champagne, Olive Oil, Shallots, and Ground Pepper in Resealable Plastic Bag. |
|
7
Done
|
Add Shrimp to Bag and Seal; Shake Bag to Coat Shrimp Evenly. |
|
8
Done
|
Marinate Shrimp at Room Temperature at Least 30 Minutes and Up to 1 Hour, Turning Bag Occasionally. |
|
9
Done
|
Mix Chives, Tarragon, and Parsley in Small Bowl. |
|
10
Done
|
Preheat Broiler. |
|
11
Done
|
Spray Broiler Pan With Nonstick Vegetable Oil Spray. Drain Shrimp; Discard Plastic Bag With Marinade. |
|
12
Done
|
Arrange Shrimp on Prepared Pan in Single Layer. |
|
13
Done
|
Broil Shrimp Until Just Opaque in Center, About 2 Minutes Per Side. |
|
14
Done
|
Stand 3 Shrimp, Tails Upright, in Center of Each Plate. |
|
15
Done
|
Rewarm 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). |
