Roasted Shrimp With Champagne-Shallot Sauce |
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Prep Time: 120 Minutes Cook Time: 10 Minutes |
Ready In: 130 Minutes Servings: 8 |
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I like this over pasta or rice. The sauce is to die for. Ingredients:
2 cups brut champagne |
1/2 cup minced shallot |
3 1/2 tablespoons olive oil |
2 3/4 lbs uncooked large shrimp (13-15/lb.0, peeled and deveined) |
3 1/2 teaspoons chopped fresh thyme leaves, divided |
2 1/4 teaspoons finely grated lemon peel, divided |
1/2 cup butter, room temperature |
2 tablespoons chopped fresh italian parsley |
Directions:
1. Simmer Champagne and shallots until reduced to 1/2 cup, about 25 minutes.
2. Combine 3 1/2 tbsp oil, shrimp, 2 1/2 tsp thyme, and 1 3/4 teaspoons lemon peel in large bowl; sprinkle with salt and pepper. Cover and chill in refrigerator for 2 hours.
3. Position 1 rack in bottom third of oven and 1 rack in top third of oven. Preheat oven to 450 degrees. Brush 2 heavy large, rimmed baking sheets with oil.
4. Arrange shrimp on sheets. Roast until opaque, about 6 minutes.
5. Meanwhile, bring sauce base to simmer; remove from heat. Whisk in butter in 4 additions. WHisk in remaining 1 teaspoons thyme and 1/2 tsp lemon peel. Season with salt.
6. Top pasta or rice with shrimp. Spoon some of sauce over, sprinkle with parsley. Serve, passing remaining sauce seaparately.
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