Best 9 Champagne Shrimp Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

## Unleash the Exquisite Taste of Champagne Shrimp: A Culinary Journey Awaits

Indulge in a tantalizing culinary experience with our curated collection of champagne shrimp recipes. These delectable dishes elevate the classic combination of succulent shrimp and sparkling champagne, transforming them into extraordinary culinary creations. From the elegant simplicity of our Champagne Shrimp Cocktail to the vibrant flavors of our Champagne Shrimp Scampi, each recipe promises a unique taste adventure. Whether you're hosting a sophisticated soirée or seeking a delightful weeknight meal, our champagne shrimp recipes cater to every occasion. Prepare to impress your guests or treat yourself to a luxurious seafood feast.

Let's cook with our recipes!

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

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

CHAMPAGNE SHRIMP AND PASTA



Champagne Shrimp and Pasta image

I don't remember where I got this recipe, but it has been a favorite of my family's for a long time. I have adapted it to suit my preferences over time. Make sure you have your prep work done and your salad and bread ready as this comes together fairly quickly. I usually add a little more of champagne and cream so there is more sauce to sop up with the nice crusty bread. Hope you try and enjoy.

Provided by Barbara In Florida

Categories     One Dish Meal

Time 30m

Yield 4 serving(s)

Number Of Ingredients 14

8 ounces angel hair pasta
1 tablespoon extra virgin olive oil
1 cup sliced fresh mushrooms
1 lb medium shrimp, peeled and deveined
1 1/2 cups champagne (I use the cheaper bottle and have a mimosa with the rest while cooking)
1/2 teaspoon salt
2 tablespoons minced shallots (or green and white of green onions)
2 plum tomatoes, diced
1 cup heavy cream
3 tablespoons chopped fresh parsley or 1 tablespoon dried parsley
1 large garlic clove, minced
1 tablespoon capers
salt & pepper
fresh grated parmesan cheese

Steps:

  • Bring large pot of lightly salted water to boil. Cook pasta in boiling water 6-8 minutes or until al dente. Drain.
  • While the pasta is cooking, heat olive oil over medium high heat in a large frying pan.
  • Cook and stir mushrooms in oil until tender. Remove from pan and set aside.
  • Combine shrimp, champagne and salt in frying pan, and cook over high heat. When liquid begins to boil, remove shrimp from pan.( just when shrimp begin to turn pink, you don't want to over cook them).
  • Add shallots, garlic and tomatoes to champagne, boil until liquid is reduced to about a 1/2 cup, 6-8 minutes (unless you have used more wine than recipe calls for).
  • Stir in 3/4 cup of heavy cream and boil until slightly thick.
  • Add shrimp, mushrooms and capers to sauce and heat through. Adjust seasonings to taste.
  • Toss hot cooked pasta with remaining 1/2 cup of cream and parsley.
  • Serve shrimp with sauce over pasta and top with fresh grated parmesan cheese.

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.

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

CHAMPAGNE GRAPE AND SHRIMP SALAD SANDWICHES



Champagne Grape and Shrimp Salad Sandwiches image

Shrimp and grapes may sound odd, but this shrimp salad sandwich is a winner. Champagne grapes are a must, there is no substitution for their burst in your mouth sweetness. This recipe came from an elderly gentleman I stood next to at the seafood counter in the grocery store. He insisted that since I was buying shrimp I had to get some champagne grapes and make this! It started out as just a simple trio of shrimp, mayo, and champagne grapes, but over the years I've added the rolls, lemon juice and chives. This works great as an appetizer if you just make the salad, then offer some toasted bruschetta (drizzled with olive oil and lemon juice) along with it! You don't have to measure the amounts, really. I always just grab a bunch of champagne grapes, a pound or two of shrimp, and add everything else to taste. You can make this a little ahead, but I don't recommend keeping it in the fridge for more than a day. And certainly toast the rolls or bruschetta at the last minute, since it's best when the bread is warm.

Provided by RZ1234

Categories     Lunch/Snacks

Time 15m

Yield 4 serving(s)

Number Of Ingredients 7

1 lb baby shrimp (the smallest you can find!)
1/4 lb champagne grapes (do not substitute)
2 tablespoons chives (chopped)
3 lemons
1/2 cup mayonnaise (Best Foods or Hellman's)
extra virgin olive oil
dutch crunch roll

Steps:

  • Preheat oven to 300°F.
  • Rinse and drain the shrimp and grapes.
  • In a bowl, combine mayonnaise and juice of 2 lemons.
  • Add shrimp, grapes, chives.
  • Combine and let flavors combine while you prepare the rolls.
  • Open all the rolls and drizzle inside olive oil and remaining lemon.
  • Put rolls in oven to toast (inside surface facing down).
  • When rolls are golden, remove from oven.
  • Place bottom of rolls on plates, top generously with shrimp mixture.
  • Place top of rolls off center so shrimp salad is visible.
  • Garnish with some chives and a lemon slice if desired.

CHAMPAGNE AND ROSEMARY SHRIMP



CHAMPAGNE AND ROSEMARY SHRIMP image

Yield 6

Number Of Ingredients 15

1/2 teaspoon salt
1/4 teaspoon cayenne pepper
1/4 teaspoon ground white pepper
1/2 teaspoon paprika
1 teaspoon fresh or dried rosemary leaves, chopped
1/2 cup butter or margarine (1 stick), divided
8 ounces sliced mushrooms
1 cup chopped green onions, divided
2 teaspoons minced garlic, divided
1/2 cup chopped fresh parsley, divided
1 cup champagne or dry white wine
1/2 cup heavy cream
1 pound peeled and deveined medium shrimp
Chopped fresh parsley, for garnish
Cooked pasta, rice or toasted bread slices, as accompaniment

Steps:

  • 1. Combine salt, peppers, paprika and chopped rosemary in a small bowl and set aside. (You may want to put half in a second bowl) 2. Heat 1/4 cup butter in a large skillet over medium-high heat. 3. Add mushrooms and half of the seasonings, green onions, garlic and chopped parsley. 4. Sauté until mushrooms are golden brown. Add champagne and boil until reduced by half, about 5 minutes. 6. Add the heavy cream and continue to boil, until sauce is slightly thickened. 7. In another large skillet, melt remaining 1/4 cup butter. 8. Add the shrimp and remaining seasonings, green onions, garlic and chopped parsley. 9. Saute until shrimp turn pink, about 3 minutes. 10. Add shrimp to mushroom sauce, garnish with additional chopped parsley, if desired, and serve over hot cook

CHAMPAGNE SHRIMP RISOTTO



Champagne Shrimp Risotto image

Need a killer entrée that guests will rave about? Try restaurant-fare risotto with shrimp.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 50m

Yield 6

Number Of Ingredients 11

1 lb uncooked medium shrimp in shells, thawed if frozen
2 tablespoons butter or margarine
1 medium onion, thinly sliced
1/2 cup brut champagne, dry white wine or Progresso™ chicken broth
1 1/2 cups uncooked Arborio or other short-grain white rice
2 cups Progresso™ chicken broth (from 32-oz carton), warmed
1 cup clam juice or water, warmed
2 cups chopped arugula, watercress or spinach
1/3 cup grated Parmesan cheese
1/2 teaspoon ground pepper
Chopped fresh parsley, if desired

Steps:

  • Peel shrimp. Make a shallow cut lengthwise down back of each shrimp; wash out vein.
  • In 12-inch skillet or 4-quart Dutch oven, melt butter over medium-high heat. Add onion; cook, stirring frequently, until tender. Reduce heat to medium. Add shrimp; cook uncovered about 8 minutes, turning once, until shrimp are pink. Remove shrimp from skillet; keep warm.
  • Add champagne to onion in skillet; cook until liquid has evaporated. Stir in rice. Cook uncovered over medium heat about 5 minutes, stirring frequently, until edges of rice kernels are translucent. In 4-cup glass measuring cup, mix chicken broth and clam juice; pour 1/2 cup mixture over rice. Cook uncovered, stirring occasionally, until liquid is absorbed. Repeat with remaining broth mixture, 1/2 cup at a time, until rice is tender and creamy.
  • About 5 minutes before risotto is done, stir in shrimp, arugula, cheese and pepper. Sprinkle with parsley before serving.

Nutrition Facts : Calories 320, Carbohydrate 43 g, Cholesterol 125 mg, Fiber 1 g, Protein 19 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 610 mg, Sugar 1 g, TransFat 0 g

Tips:

  • Use Fresh Shrimp: Opt for fresh, succulent shrimp for the best flavor and texture. If using frozen shrimp, thaw them properly before cooking.
  • Clean the Shrimp Properly: Devein and peel the shrimp to remove any impurities or veins. This ensures a clean and enjoyable eating experience.
  • Marinate the Shrimp: Marinating the shrimp in a mixture of champagne, olive oil, garlic, and herbs enhances their flavor. Allow them to marinate for at least 30 minutes, or up to overnight.
  • Cook the Shrimp Perfectly: Cook the shrimp over medium-high heat until they turn pink and opaque. Overcooking can result in tough, rubbery shrimp, so be mindful of the cooking time.
  • Use a Good Quality Champagne: The champagne used in the recipe plays a significant role in the overall flavor. Choose a champagne that you enjoy drinking, as its taste will be imparted to the shrimp.
  • Garnish Elegantly: Before serving, garnish the champagne shrimp with fresh herbs like parsley, chives, or dill. This adds a touch of color and freshness to the dish.

Conclusion:

This champagne shrimp recipe is an elegant and flavorful dish that is perfect for special occasions or a romantic dinner. The combination of champagne, garlic, and herbs creates a sophisticated sauce that complements the tender shrimp perfectly. Serve it as an appetizer or main course, accompanied by crusty bread or a side of rice. Impress your guests with this delightful culinary creation. Enjoy the deliciousness of champagne shrimp, and don't forget to experiment with different champagne varieties to discover your favorite pairing.

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #60-minutes-or-less     #time-to-make     #course     #main-ingredient     #preparation     #occasion     #appetizers     #seafood     #oven     #dinner-party     #shrimp     #broil     #stove-top     #dietary     #shellfish     #equipment

Related Topics