Mexican White Shrimp In Champagne Sauce

1. 1

   In a medium saucepan, melt the butter over medium heat and add the shallots and garlic.

2. 2

   Saute, stirring, until the shallots are slightly softened, about 2 to 3 minutes.

3. 3

   Add the Champagne and tarragon sprig and simmer gently until reduced by half, about 15 minutes.

4. 4

   Remove the tarragon sprig and add the cream.

5. 5

   Simmer for another 5 minutes.

6. 6

   Season to taste with salt and white pepper.

7. 7

   Set aside.

8. 8

   Preheat the broiler and lay the shrimp in a roasting pan large enough to hold them in one layer.

9. 9

   Sprinkle them with salt and brush 1/4 cup of the Champagne sauce over them with a pastry brush.

10. 10

    Broil, turning once, until the shrimp are just cooked through, about 5 minutes.

11. 11

    Gently reheat the remaining sauce over low heat.

12. 12

    Divide the shrimp among 4 plates and spoon the sauce over them.

13. 13

    Garnish with chopped tarragon and serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.