Roasted Shrimp with Champagne-Shallot Sauce
Succulent large shrimp roasted to perfection and served with an elegant champagne-shallot butter sauce, garnished with fresh herbs and paired with green beans. This luxurious dish combines the delicate flavors of champagne and shallots with bright notes of lemon and thyme.
Ingredients
- •2 cups brut Champagne
- •½ cup minced shallots
- •3½ tablespoons olive oil
- •2¾ pounds uncooked large shrimp
- •3½ teaspoons chopped fresh thyme
- •2¼ teaspoons finely grated lemon peel
- •½ cup butter
- •1 serving Blue Lake Green Beans
- •2 tablespoons chopped fresh Italian parsley
Cooking Instructions
- 1.
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.
25 min
- 2.
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.
5 min
- 3.
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.
6 min
- 4.
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.
5 min
- 5.
Arrange green beans on large platter; top with shrimp. Spoon some sauce over; sprinkle with parsley. Serve, passing remaining sauce separately.
3 min
