SHRIMP AND VEGETABLES WITH CHAMPAGNE

Shrimp And Vegetables With Champagne image

Provided by Bryan Miller And Pierre Franey

Time 20m

Yield Four servings

Number Of Ingredients 16

Previous Next

Ingredients

1 1/4 pounds medium-sized shrimp, peeled and deveined, with shells reserved
1 cup very dry white wine, such as a Chablis, for shrimp stock
1 cup water
1 tablespoon butter
1 cup sliced carrots
1 cup finely sliced celery
1 cup thinly sliced onions
1 cup thinly sliced leeks
Salt and freshly ground pepper to taste
1 bay leaf
2 sprigs fresh thyme or 1/2 teaspoon dried
4 tablespoons minced shallots
1 cup Champagne, sparkling wine or still dry white wine
4 tablespoons cream
4 tablespoons butter at room temperature
Parsley sprigs for garnish

Steps:

Place the shrimp shells in a saucepan with the wine and the water over medium-high heat, covered. Bring to a boil, then simmer for five minutes. Strain the liquid into a bowl (you should have about one-and-a-quarter cups) and discard the shells.
In another pan, melt one tablespoon of butter in a saucepan over medium-high heat, then add the carrots, celery, onions and leeks. Stir well, then add salt and pepper, the bay leaf and thyme. Cook, covered, for about five minutes.
Add the reserved shrimp stock to the vegetable combination. Taste for seasonings. Reduce the liquid over medium-high heat for five minutes.
Add the shallots and Champagne (or white wine). Reduce by half over high heat. Add the cream and soft butter and stir to blend thoroughly. Add the shrimp, season with salt and pepper, stir over high heat for about one-and-a-half minutes, or until the shrimp become pink.
Remove the bay leaves and thyme sprigs and serve, garnished with parsley sprigs.

Nutrition Facts : @context http, Calories 390, UnsaturatedFat 7 grams, Carbohydrate 16 grams, Fat 22 grams, Fiber 3 grams, Protein 23 grams, SaturatedFat 13 grams, Sodium 1089 milligrams, Sugar 6 grams, TransFat 1 gram