MEXICAN WHITE SHRIMP IN CHAMPAGNE SAUCE
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
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kami lopez
[email protected]This recipe is now one of my favorites. It's easy to make, delicious, and it always gets rave reviews from my family and friends.
esmatullah jamali
[email protected]This recipe is easy enough to make on a weeknight. The shrimp cooks quickly and the sauce comes together in just a few minutes. It's a great option for a quick and tasty meal.
Joynul Abedin
[email protected]This recipe is perfect for a date night. It's elegant and delicious, and it's sure to impress your significant other.
H M Kawser
[email protected]I made this dish for a special occasion dinner and it was a huge success. The shrimp were cooked to perfection and the sauce was divine. My guests were very impressed.
PWR Kayden
[email protected]This recipe is perfect for a party. It's easy to make ahead of time and it can be served hot or cold. I always get rave reviews when I serve it at my parties.
Md Anamul
[email protected]This dish is a family favorite. I make it every year for my husband's birthday. He loves the shrimp and the champagne sauce. It's always a crowd-pleaser.
Naseer Kakar
[email protected]I got creative with this recipe and added some of my own touches. I used a sparkling white wine instead of champagne, and I added a bit of lemon zest to the sauce. It turned out fantastic and I'm so glad I experimented.
Jacki Roberts
[email protected]I made a few healthy substitutions to this recipe. I used low-fat milk instead of heavy cream, and I added some chopped spinach to the sauce. It turned out great and I felt good about eating it.
Talal Fakhir
[email protected]This recipe is very budget-friendly. I was able to find all of the ingredients at my local grocery store for a reasonable price. The shrimp were on sale, so I got a great deal.
Hamna ushna Amir
[email protected]I was short on time so I used frozen shrimp and it still turned out great. The sauce came together quickly and easily, and the shrimp cooked in just a few minutes. I served it over rice and it was a delicious and satisfying meal.
Pakhtoon official Channel
[email protected]The champagne sauce really made this dish special. It was rich and flavorful, and it paired perfectly with the shrimp. I also loved the addition of the mushrooms and shallots.
Paul Utsob
[email protected]This recipe was easy to follow and the results were amazing. The shrimp were plump and juicy, and the sauce was creamy and flavorful. I will definitely be making this dish again.
Reem Alsaba
[email protected]I substituted dry white wine for the champagne and it turned out great. The shrimp cooked quickly and evenly, and the sauce was rich and creamy. I served it over angel hair pasta and it was a delicious and elegant meal.
Gunadasa Gunadasa
[email protected]This shrimp dish was a hit at my dinner party! The champagne sauce was so flavorful and complemented the shrimp perfectly. The guests raved about it and asked for the recipe.