Best 7 Mexican White Shrimp In Champagne Sauce Recipes

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Prepare to tantalize your taste buds with a culinary journey to the coastal regions of Mexico, where the flavors of fresh shrimp, aromatic spices, and creamy champagne sauce intertwine to create a symphony of taste. This article presents a collection of delectable Mexican white shrimp recipes, each offering a unique twist on this classic seafood dish. From the zesty and tangy "Mexican White Shrimp with Chipotle and Lime" to the rich and indulgent "Creamy Mexican White Shrimp with Avocado and Corn," these recipes promise an explosion of flavors that will transport you to the vibrant streets of Mexico.

Explore the depths of Mexican cuisine as you navigate through this culinary guide. Discover the secrets behind the perfect "Mexican White Shrimp Tacos with Cabbage Slaw," where crispy tortillas cradle succulent shrimp enveloped in a creamy champagne sauce. Indulge in the simplicity yet elegance of "Mexican White Shrimp with Garlic and Butter," a timeless combination that highlights the natural sweetness of the shrimp. Elevate your seafood game with the "Mexican White Shrimp with Roasted Poblano Peppers," where smoky and spicy poblano peppers add a layer of complexity to the creamy sauce.

For those seeking a taste of coastal Mexico, the "Mexican White Shrimp with Coconut Milk and Cilantro" offers a tropical twist, while the "Mexican White Shrimp with Mango Salsa" brings a burst of freshness and sweetness to the table. Each recipe is meticulously crafted, providing step-by-step instructions and a detailed ingredient list, ensuring that culinary enthusiasts of all skill levels can replicate these dishes in the comfort of their own kitchens.

So, embark on this culinary adventure, immerse yourself in the vibrant flavors of Mexico, and let the aroma of sizzling shrimp and the harmonious blend of spices fill your home. With these Mexican white shrimp recipes as your guide, you'll create dishes that will leave a lasting impression on your taste buds and transport you to the heart of Mexican cuisine.

Here are our top 7 tried and tested recipes!

SHRIMP MEXICAN STYLE OR RANCHERO STYLE



Shrimp Mexican Style or ranchero style image

Shrimp Mexican Style, or "Ranchero Style", is one of the easiest and quickest ways to eat shrimp, and it is also really delicious. It has the basic Mexican staples like tomato, onion, and peppers. Sometimes, I add a splash of white wine to the sauce and it tastes even better.

Provided by Mely Martínez

Categories     Main Course     Seafood

Time 30m

Number Of Ingredients 8

2 Tablespoon olive oil*
½ of a medium white onion (finely chopped)
2 small garlic cloves (minced)
2 Serrano peppers**
1 Pound tomatoes (diced)
1 Pound raw shrimp (cleaned and deveined.)
½ cup cilantro (chopped)
Salt and pepper to taste

Steps:

  • Heat oil over medium-high heat in a large skillet. Add the onion and cook for about 2 minutes until it starts looking transparent. Add the garlic and Serrano peppers and cook for 2 more minutes until the onion starts browning.
  • Stir in the chopped tomato, cover, and reduce heat to medium. Cook for about 10 to 12 minutes. The tomatoes will release their juices and will soften.
  • Add the shrimp. Season with salt and pepper and cook for about 3-4 minutes or until the shrimp change to an opaque color. Remove from heat and stir in the chopped cilantro.

Nutrition Facts : ServingSize 4 oz, Calories 210 kcal, Carbohydrate 7 g, Protein 24 g, Fat 8 g, SaturatedFat 1 g, Cholesterol 285 mg, Sodium 889 mg, Fiber 1 g, Sugar 4 g

MARINATED SHRIMP WITH CHAMPAGNE BEURRE BLANC



Marinated Shrimp with Champagne Beurre Blanc image

Categories     Champagne     Appetizer     Broil     Marinate     Christmas     New Year's Eve     Shrimp     Bon Appétit

Yield Makes 8 first-course servings

Number Of Ingredients 16

Sauce base
2 cups Champagne or other dry sparkling wine
1/3 cup finely chopped shallots
2 tablespoons Champagne vinegar or other white wine vinegar
1/4 teaspoon whole black peppercorns
Shrimp
1 cup Champagne or other dry sparkling wine
1/4 cup extra-virgin olive oil
3 tablespoons minced shallots
1/2 teaspoon freshly ground black pepper
24 extra-large uncooked shrimp (about 2 pounds), peeled with tail left intact, deveined
1 tablespoon minced fresh chives
1 tablespoon minced fresh tarragon
1 tablespoon minced fresh parsley
Nonstick vegetable oil spray
1 cup (2 sticks) chilled unsalted butter, cut into 16 pieces

Steps:

  • For sauce base:
  • Combine Champagne, shallots, vinegar, and peppercorns in heavy medium saucepan. Boil until reduced to 1/4 cup liquid, about 20 minutes. (Can be made 4 hours ahead. Cover and let stand at room temperature.)
  • For shrimp:
  • Combine Champagne, olive oil, shallots, and ground pepper in resealable plastic bag. Add shrimp to bag and seal; shake bag to coat shrimp evenly. Marinate shrimp at room temperature at least 30 minutes and up to 1 hour, turning bag occasionally. Mix chives, tarragon, and parsley in small bowl.
  • Preheat broiler. Spray broiler pan with nonstick vegetable oil spray. Drain shrimp; discard plastic bag with marinade. Arrange shrimp on prepared pan in single layer. Broil shrimp until just opaque in center, about 2 minutes per side. Stand 3 shrimp, tails upright, in center of each plate.
  • Rewarm sauce base over medium-low heat. Whisk in butter 1 piece at a time, just allowing each to melt before adding next (do not boil or sauce will separate). Season beurre blanc to taste with salt and pepper.
  • Spoon warm sauce around shrimp. Sprinkle with fresh herbs and serve.

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

ROASTED SHRIMP WITH CHAMPAGNE-SHALLOT SAUCE



Roasted Shrimp with Champagne-Shallot Sauce image

Provided by Jeanne Thiel Kelley

Categories     Citrus     Fish     Herb     Onion     Vegetable     Roast     Bon Appétit

Yield Makes 8 servings

Number Of Ingredients 9

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
2 tablespoons chopped fresh Italian parsley

Steps:

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

SHRIMP IN CHAMPAGNE SAUCE



Shrimp in Champagne Sauce image

Make and share this Shrimp in Champagne Sauce recipe from Food.com.

Provided by FLKeysJen

Categories     Lobster

Time 40m

Yield 4 serving(s)

Number Of Ingredients 9

20 large raw shrimp (in the shell) or 4 -5 rock lobster tail
375 ml champagne or 375 ml dry white wine
1/2 teaspoon salt
1 pinch cayenne pepper
4 egg yolks
1 teaspoon cornstarch
4 tablespoons butter
1 cup light cream
1 teaspoon paprika

Steps:

  • Cover the shrimp or lobster tails with the champagne or wine. Add salt and cayenne. Poach gently just until shrimp are pink. Let cool in wine. Remove from wine, saving the stock.
  • Discard shells of shrimp or lobster. Meantime, boil wine stock to reduce to 1 cup. Beat egg yolks until thick, blend in conrstarch, add a little of the hot stock, then combine yolks with remaining stock, butter, cream, and paprika. Cook slowly, stirring with a whisk, until sauce is slightly thickened and smooth. Taste to see if additional salt is needed.
  • Arrange the shrimp or sliced lobster in a large shallow casserole or 4 individual ramekins, cover with the sauce, place under broiler 6 inches from heat, until top is glazed and golden.

Nutrition Facts : Calories 373.6, Fat 27.6, SaturatedFat 16, Cholesterol 280.2, Sodium 626.6, Carbohydrate 6.4, Fiber 0.2, Sugar 1.1, Protein 9.1

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

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

Tips:

  • Use fresh, high-quality ingredients. This will make a big difference in the flavor of your dish.
  • Don't overcook the shrimp. Shrimp cooks quickly, so be careful not to overcook it. Otherwise, it will become tough and rubbery.
  • Use a good quality champagne. The champagne you use will contribute to the flavor of the sauce, so choose a good one that you enjoy drinking.
  • Don't be afraid to experiment. There are many ways to make this dish, so feel free to experiment with different ingredients and flavors.

Conclusion:

Mexican White Shrimp in Champagne Sauce is a delicious and elegant dish that is perfect for any special occasion. It is easy to make and can be tailored to your own taste. Whether you serve it as an appetizer or a main course, this dish is sure to impress your guests.

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