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Bon Appétit

Roasted Shrimp with Champagne-Shallot Sauce

By Jeanne Thiel Kelley

4.4

(35)

Image may contain Plant Food Meal Vegetable Dish Produce Animal and Sea Life
Roasted Shrimp with Champagne-Shallot SaucePornchai Mittongtare

Present the shrimp atop the green beans.

Recipe information

  • Yield

    Makes 8 servings

Ingredients

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</epi:recipelink>
2 tablespoons chopped fresh Italian parsley

Preparation

  1. Step 1

    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.

    Step 2

    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.

    Step 3

    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.

    Step 4

    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.

    Step 5

    Arrange green beans on large platter; top with shrimp. Spoon some sauce over; sprinkle with parsley. Serve, passing remaining sauce separately.

TagsChampagneSparkling WineWineAlcoholBeveragesShallotVegetableShrimpShellfishSeafoodMainDinnerGluten FreeNut FreeRoastNew YearsBon Appétit
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