Recipe

Champagne Shrimp Recipe

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Ingredients

pepper .
36 large shrimp, peeled & deveined (devein under running water & butterfly by splitting shrimp to, but not through, the underbelly of) .
4 tbsps butter .
2 pinches white pepper or cayenne pepper .
2 lemons, zest of .
1/2 pint whipping cream .
375 ml Brut champagne (1/2 of a 750 ml bottle) .
2 shallots, finely sliced .
2 tbsps sliced fresh tarragon .
salt

Directions

Step #1 Pat shrimp dry & set aside.
Step #2 Melt butter In a large-ish skillet over med-heat/flame; add in the shallots; stir/saute for a couple of mins.
Step #3 Add in champagne, salt, & pepper; bring to a boil & reduce by half, 4-5 mins.
Step #4 Add in shrimp; cook 3 mins, or until pink.
Step #5 Remove shrimp to a plate with a slotted spoon & cover loosely with tented foil wrap.
Step #6 Reduce sauce by half again, another 5 mins or so; add in cream & let sauce cook, stirring constantly, until it thickens.
Step #7 Add in white pepper or cayenne & remove this from heat.
Step #8 Place shrimp on serving plates & top this with a little sauce & sprinkle with lemon zest & tarragon.
Enjoy the Champagne Shrimp recipe