MEXICAN WHITE SHRIMP IN CHAMPAGNE SAUCE

Mexican White Shrimp In Champagne Sauce image

Provided by Molly O'Neill

Time 30m

Yield 4 servings

Number Of Ingredients 8

Ingredients

1 tablespoon unsalted butter
1/4 cup peeled and finely minced shallots
1 clove garlic, peeled and finely minced
1 cup Champagne
1 sprig tarragon, plus additional chopped for garnish
1/2 cup cream
Kosher salt and freshly ground white pepper to taste
1 1/2 pounds medium shrimp, preferably Mexican white,shelled and deveined

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