Champagne Shrimp Recipe

Name: Champagne Shrimp
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 36 large shrimp, peeled and deveined (devein under running water and butterfly by splitting shrimp to, but not through, the underbelly of); 4 tablespoons butter; 2 shallots, finely chopped; 375 ml Brut champagne (1/2 of a 750 ml bottle); salt; pepper; 12 pint whipping cream; 2 pinches white pepper or 2 pinches cayenne pepper; 2 lemons, zest of; 2 tablespoons chopped fresh tarragon

Servings: persons

36 large shrimp, peeled and deveined (devein under running water and butterfly by splitting shrimp to, but not through, the underbelly of)
4 tablespoons butter
2 shallots, finely chopped
375 ml Brut champagne (1/2 of a 750 ml bottle)
salt
pepper
12 pint whipping cream
2 pinches white pepper or 2 pinches cayenne pepper
2 lemons, zest of
2 tablespoons chopped fresh tarragon

1
Pat shrimp dry and set aside.
2
Melt butter in a large skillet over medium heat; add in the shallots; stir/saute for a couple of minutes.
3
Add in champagne, salt, and pepper; bring to a boil and reduce by half, 4-5 minutes.
4
Add in shrimp; cook 3 minutes, or until pink.
5
Remove shrimp to a plate with a slotted spoon and cover loosely with tented foil.
6
Reduce sauce by half again, another 5 minutes or so; add in cream and let sauce cook, stirring constantly, until it thickens.
7
Add in white pepper or cayenne and remove from heat.
8
Place shrimp on serving plates and top with a little sauce and sprinkle with lemon zest and tarragon.

2209

kcal

Calories

129

Fat

Carbs

239

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 36 large shrimp, peeled and deveined (devein under running water and butterfly by splitting shrimp to, but not through, the underbelly of), 4 tablespoons butter, 2 shallots, finely chopped, 375 ml Brut champagne (1/2 of a 750 ml bottle), and more.

Yes, Champagne Shrimp falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Champagne Shrimp

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