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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 2 |
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Rachael Ray Ingredients:
36 large shrimp, peeled and deveined (devein under running water and butterfly by splitting shrimp to, but not through, the underbelly of) |
4 tablespoons butter |
2 shallots, finely chopped |
375 ml brut champagne (1/2 of a 750 ml bottle) |
salt |
pepper |
1/2 pint whipping cream |
2 pinches white pepper or 2 pinches cayenne pepper |
2 lemons, zest of |
2 tablespoons chopped fresh tarragon |
Directions:
1. Pat shrimp dry and set aside.
2. Melt butter in a large skillet over medium heat; add in the shallots; stir/saute for a couple of minutes.
3. Add in champagne, salt, and pepper; bring to a boil and reduce by half, 4-5 minutes.
4. Add in shrimp; cook 3 minutes, or until pink.
5. Remove shrimp to a plate with a slotted spoon and cover loosely with tented foil.
6. Reduce sauce by half again, another 5 minutes or so; add in cream and let sauce cook, stirring constantly, until it thickens.
7. Add in white pepper or cayenne and remove from heat.
8. Place shrimp on serving plates and top with a little sauce and sprinkle with lemon zest and tarragon.
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