Mexican White Shrimp In Champagne Sauce
Published October 24, 1998
- Total Time
- 30 minutes
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Ingredients
1 tablespoon unsalted butter
¼ cup peeled and finely minced shallots
1 clove garlic, peeled and finely minced
1 cup Champagne
1 sprig tarragon, plus additional chopped for garnish
½ cup cream
Kosher salt and freshly ground white pepper to taste
1 ½ pounds medium shrimp, preferably Mexican white,shelled and deveined
Nutritional analysis per serving (4 servings)
6 grams carbs; 315 milligrams cholesterol; 337 calories; 4 grams monosaturated fat; 1 gram polyunsaturated fat; 9 grams saturated fat; 15 grams fat; 1 gram fiber; 642 milligrams sodium; 36 grams protein; 2 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a medium saucepan, melt the butter over medium heat and add the shallots and garlic. Saute, stirring, until the shallots are slightly softened, about 2 to 3 minutes. Add the Champagne and tarragon sprig and simmer gently until reduced by half, about 15 minutes. Remove the tarragon sprig and add the cream. Simmer for another 5 minutes. Season to taste with salt and white pepper. Set aside.
- Step 2
Preheat the broiler and lay the shrimp in a roasting pan large enough to hold them in one layer. Sprinkle them with salt and brush ¼ cup of the Champagne sauce over them with a pastry brush. Broil, turning once, until the shrimp are just cooked through, about 5 minutes.
- Step 3
Gently reheat the remaining sauce over low heat. Divide the shrimp among 4 plates and spoon the sauce over them. Garnish with chopped tarragon and serve immediately.
Private Notes