Shrimp In Champagne Sauce – a delicious recipe with shrimp, white wine, salt, cayenne pepper, egg yolks, cornstarch. Easy to follow and perfect for any occasion.
Serves 4
Seafood
Servings:persons
1
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.
2
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.
3
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.
1113
kcal
Calories
52
g
Fat
8
g
Carbs
151
g
Protein
FatCarbsProtein
* 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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 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, and more.
Yes, Shrimp In Champagne Sauce 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.
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