Mexican White Shrimp In Champagne Sauce

Name: Mexican White Shrimp In Champagne Sauce
Total time: 30 min
Yield: 4 servings
Cuisine: mexican
Ingredients: 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

By Molly O'Neill

Total Time: 30 minutes
Rating: 4(5)
Comments: Read comments

Featured in: Food; Small Fry

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Ingredients

Yield:4 servings

1tablespoon unsalted butter
¼cup peeled and finely minced shallots
1clove garlic, peeled and finely minced
1cup Champagne
1sprig tarragon, plus additional chopped for garnish
½cup cream
Kosher salt and freshly ground white pepper to taste
1½pounds medium shrimp, preferably Mexican white,shelled and deveined

Ingredient Substitution Guide

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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.