Roasted Shrimp With Champagne Shallot Sauce Recipes

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ROASTED SHRIMP WITH CHAMPAGNE-SHALLOT SAUCE



Roasted Shrimp with Champagne-Shallot Sauce image

Provided by Jeanne Thiel Kelley

Categories     Citrus     Fish     Herb     Onion     Vegetable     Roast     Bon Appétit

Yield Makes 8 servings

Number Of Ingredients 9

2 cups brut Champagne
1/2 cup minced shallots
3 1/2 tablespoons olive oil plus additional for brushing
2 3/4 pounds uncooked large shrimp (13 to 15 per pound), peeled, deveined, tails left intact
3 1/2 teaspoons chopped fresh thyme, divided
2 1/4 teaspoons finely grated lemon peel, divided
1/2 cup (1 stick) butter, room temperature, diced
Blue Lake Green Beans with Lemon and Thymeepi:recipelink
2 tablespoons chopped fresh Italian parsley

Steps:

  • 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 Can be made 2 hours ahead; cover and chill, tossing occasionally.
  • Position 1 rack in bottom third and 1 rack in top third of oven. Preheat to 450°F. Brush 2 heavy large rimmed baking sheets with oil. Arrange shrimp on sheets. Roast until opaque, 6 minutes.
  • Meanwhile, bring sauce base to simmer; remove from heat. Whisk in butter in 4 additions. Whisk in remaining 1 teaspoon thyme and 1/2 teaspoon lemon peel. Season with salt.
  • Arrange green beans on large platter; top with shrimp. Spoon some sauce over; sprinkle with parsley. Serve, passing remaining sauce separately.

CHAMPAGNE SHRIMP



champagne shrimp image

Make and share this champagne shrimp recipe from Food.com.

Provided by chia2160

Categories     Broil/Grill

Time 1h

Yield 6 serving(s)

Number Of Ingredients 14

2 cups champagne
1/2 cup chopped shallot
2 tablespoons white wine vinegar
1/4 teaspoon whole black peppercorn
1 cup butter, cut into 16 pieces
1 cup champagne
1/4 cup olive oil
3 tablespoons chopped shallots
salt & fresh ground pepper
24 large shrimp
1 tablespoon chopped fresh chives
1 tablespoon chopped fresh tarragon
1 tablespoon chopped fresh parsley (or use 1 tsp dried, each)
nonstick cooking spray

Steps:

  • for sauce: heat champagne, shallots, vinegar and peppercorns in a saucepan and boil until reduced to 1/4 cup, about 20 minutes, set aside. for marinade: combine champagne, oil, shallots, pepper and shrimp in a plastic bag and seal.
  • marinate for 30-60 minutes heat oven to broil remove shrimp to a broiler pan that's been sprayed with non-stick spray, discard marinade broil shrimp 2 minutes per side, remove. rewarm sauce over medium heat, adding butter in bits and whisking until melted before adding more.
  • season with salt and pepper if desired serve 4 shrimp per plate and spoon sauce around.
  • sprinkle each plate with fresh herbs.

SHRIMP IN CHAMPAGNE SAUCE



Shrimp in Champagne Sauce image

Make and share this Shrimp in Champagne Sauce recipe from Food.com.

Provided by FLKeysJen

Categories     Lobster

Time 40m

Yield 4 serving(s)

Number Of Ingredients 9

20 large raw shrimp (in the shell) or 4 -5 rock lobster tail
375 ml champagne or 375 ml dry white wine
1/2 teaspoon salt
1 pinch cayenne pepper
4 egg yolks
1 teaspoon cornstarch
4 tablespoons butter
1 cup light cream
1 teaspoon paprika

Steps:

  • Cover the shrimp or lobster tails with the champagne or wine. Add salt and cayenne. Poach gently just until shrimp are pink. Let cool in wine. Remove from wine, saving the stock.
  • Discard shells of shrimp or lobster. Meantime, boil wine stock to reduce to 1 cup. Beat egg yolks until thick, blend in conrstarch, add a little of the hot stock, then combine yolks with remaining stock, butter, cream, and paprika. Cook slowly, stirring with a whisk, until sauce is slightly thickened and smooth. Taste to see if additional salt is needed.
  • Arrange the shrimp or sliced lobster in a large shallow casserole or 4 individual ramekins, cover with the sauce, place under broiler 6 inches from heat, until top is glazed and golden.

Nutrition Facts : Calories 373.6, Fat 27.6, SaturatedFat 16, Cholesterol 280.2, Sodium 626.6, Carbohydrate 6.4, Fiber 0.2, Sugar 1.1, Protein 9.1

MARINATED SHRIMP WITH CHAMPAGNE BEURRE BLANC



Marinated Shrimp with Champagne Beurre Blanc image

Categories     Champagne     Appetizer     Broil     Marinate     Christmas     New Year's Eve     Shrimp     Bon Appétit

Yield Makes 8 first-course servings

Number Of Ingredients 16

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

Steps:

  • For sauce base:
  • Combine Champagne, shallots, vinegar, and peppercorns in heavy medium saucepan. Boil until reduced to 1/4 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.
  • 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). Season beurre blanc to taste with salt and pepper.
  • Spoon warm sauce around shrimp. Sprinkle with fresh herbs and serve.

SEA SCALLOPS AND SHRIMP WITH CHAMPAGNE BUTTER SAUCE



Sea Scallops and Shrimp With Champagne Butter Sauce image

Provided by Pierre Franey

Categories     dinner, main course

Time 35m

Yield 12 servings

Number Of Ingredients 11

6 tablespoons butter
1 1/2 pounds small white mushrooms or wild mushrooms
Salt to taste
1/2 cup finely chopped shallots
1 cup dry champagne or white wine
2 cups heavy cream
2 1/2 pounds sea scallops, cut into 1/2-inch cubes
2 1/2 pounds medium-size shrimp, shelled and deveined
Freshly ground pepper to taste
1/4 teaspoon Tabasco
2 tablespoons fresh lemon juice

Steps:

  • Melt 2 tablespoons of the butter in a large skillet (or two skillets, if necessary). Add the mushrooms and salt. Cook over medium heat, stirring, for 2 minutes. Add the shallots and cook briefly. Do not brown. Stir and add the champagne. Keep stirring until the champagne is almost evaporated. Add the cream and bring to a boil, stirring. Reduce to two-thirds over high heat.
  • Add the scallops and shrimp. Add salt and pepper. Add the Tabasco and bring to a boil over high heat for 3 minutes. Add the lemon juice and stir in the remaining 4 tablespoons butter. Serve immediately.

Nutrition Facts : @context http, Calories 356, UnsaturatedFat 7 grams, Carbohydrate 9 grams, Fat 22 grams, Fiber 1 gram, Protein 27 grams, SaturatedFat 13 grams, Sodium 927 milligrams, Sugar 3 grams, TransFat 0 grams

CHAMPAGNE SHRIMP AND PASTA



Champagne Shrimp and Pasta image

A friend of mine gave me this recipe, and it has become a family favorite. It is an elegant enough for company yet very simple to make, especially if you purchase shrimp that has already been peeled.

Provided by TKF123

Categories     Main Dish Recipes     Pasta     Shrimp

Time 30m

Yield 4

Number Of Ingredients 12

8 ounces angel hair pasta
1 tablespoon extra virgin olive oil
1 cup sliced fresh mushrooms
1 pound medium shrimp, peeled and deveined
1 ½ cups champagne
¼ teaspoon salt
2 tablespoons minced shallots
2 plum tomatoes, diced
1 cup heavy cream
salt and pepper to taste
3 tablespoons chopped fresh parsley
freshly grated Parmesan cheese

Steps:

  • Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 6 to 8 minutes or until al dente; drain.
  • Meanwhile, heat oil over medium-high heat in a large frying pan. Cook and stir mushrooms in oil until tender. Remove mushrooms from pan, and set aside.
  • Combine shrimp, champagne, and salt in the frying pan, and cook over high heat. When liquid just begins to boil, remove shrimp from pan. Add shallots and tomatoes to champagne; boil until liquid is reduced to 1/2 cup, about 8 minutes. Stir in 3/4 cup cream; boil until slightly thick, about 1 to 2 minutes. Add shrimp and mushrooms to sauce, and heat through. Adjust seasonings to taste.
  • Toss hot, cooked pasta with remaining 1/4 cup cream and parsley. To serve, spoon shrimp with sauce over pasta, and top with Parmesan cheese.

Nutrition Facts : Calories 607.5 calories, Carbohydrate 38.9 g, Cholesterol 254 mg, Fat 29 g, Fiber 2.7 g, Protein 31.5 g, SaturatedFat 14.6 g, Sodium 459.1 mg, Sugar 3.2 g

MEXICAN WHITE SHRIMP IN CHAMPAGNE SAUCE



Mexican White Shrimp In Champagne Sauce image

Provided by Molly O'Neill

Categories     appetizer

Time 30m

Yield 4 servings

Number Of Ingredients 8

1 tablespoon unsalted butter
1/4 cup peeled and finely minced shallots
1 clove garlic, peeled and finely minced
1 cup Champagne
1 sprig tarragon, plus additional chopped for garnish
1/2 cup cream
Kosher salt and freshly ground white pepper to taste
1 1/2 pounds medium shrimp, preferably Mexican white,shelled and deveined

Steps:

  • 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.
  • 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 1/4 cup of the Champagne sauce over them with a pastry brush. Broil, turning once, until the shrimp are just cooked through, about 5 minutes.
  • 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.

Nutrition Facts : @context http, Calories 304, UnsaturatedFat 5 grams, Carbohydrate 6 grams, Fat 16 grams, Fiber 0 grams, Protein 24 grams, SaturatedFat 9 grams, Sodium 979 milligrams, Sugar 2 grams, TransFat 0 grams

ROASTED SHRIMP



Roasted Shrimp image

This is a great, simple and fast way to cook shrimp that can go with anything! I've served it over linguine, with orzo and cream sauce, accompanying a steak, or alone as an appetizer - the possibilities are endless!

Provided by Holly Van Lom

Categories     Seafood     Shellfish     Shrimp

Time 10m

Yield 4

Number Of Ingredients 6

1 pound fresh shrimp, peeled and deveined
3 tablespoons olive oil
1 tablespoon garlic salt
1 tablespoon dried parsley
1 teaspoon ground black pepper
¼ stick butter

Steps:

  • Preheat the oven to 450 degrees F (230 degrees C).
  • Arrange shrimp in a single layer in a stoneware baking dish. Drizzle olive oil over shrimp.
  • Combine garlic salt, parsley, and pepper and sprinkle over shrimp. Cut butter into small pieces and scatter over shrimp.
  • Roast in the preheated oven, watching carefully, until shrimp turn pink, 5 to 10 minutes.

Nutrition Facts : Calories 232.3 calories, Carbohydrate 1 g, Cholesterol 187.8 mg, Fat 16.9 g, Fiber 0.3 g, Protein 18.8 g, SaturatedFat 5.3 g, Sodium 1600.2 mg

SHRIMP-FILLED CHICKEN BREASTS IN CHAMPAGNE SAUCE



Shrimp-Filled Chicken Breasts in Champagne Sauce image

Our elegant shrimp-filled chicken breasts are ready in only 40 minutes. Top with our creamy Champagne sauce.

Categories     Entree

Time 40m

Yield 6

Number Of Ingredients 11

6 boneless skinless chicken breasts
1 tablespoon Dijon mustard
1 1/2 teaspoons salt
18 medium (26 to 30 count) uncooked deveined peeled shrimp
2 tablespoons butter
2 tablespoons olive oil
2 shallots, thinly sliced
1 1/2 cups Champagne
1/4 cup whipping cream
1 tablespoon chopped fresh summer savory leaves
6 sprigs fresh summer savory

Steps:

  • Between sheets of plastic wrap or waxed paper, place each chicken breast smooth side down; gently pound with flat side of meat mallet or rolling pin until about 1/4 inch thick.
  • Spread 1 side of each chicken breast with 1/2 teaspoon mustard; sprinkle each with 1/4 teaspoon salt. Top each chicken breast with 3 shrimp. Starting at a short side, roll up chicken; secure with toothpick.
  • In 8- to 10-inch nonstick skillet, heat butter and oil over medium-high heat. Add chicken; cook 5 to 8 minutes, turning frequently to brown all sides.
  • Stir in shallots and Champagne. Cover; cook 3 to 5 minutes or until juice of chicken is clear when center of thickest part is cut (165°F). Remove chicken from skillet to plate; cover and keep warm.
  • Stir cream and remaining 1/2 teaspoon salt into Champagne mixture. Heat to boiling. Continue to cook about 5 minutes, stirring constantly, until sauce thickens and is reduced by half. Remove from heat. Stir in chopped summer savory.
  • Serve sauce with chicken. Garnish with sprigs of summer savory.

Nutrition Facts : ServingSize 1 Serving

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