MARINATED SHRIMP WITH CHAMPAGNE BEURRE BLANC
Categories Champagne Appetizer Broil Marinate Christmas New Year's Eve Shrimp Bon Appétit
Yield Makes 8 first-course servings
Number Of Ingredients 16
Steps:
- For sauce base:
- Combine Champagne, shallots, vinegar, and peppercorns in heavy medium saucepan. Boil until reduced to 1/4 cup liquid, about 20 minutes. (Can be made 4 hours ahead. Cover and let stand at room temperature.)
- For shrimp:
- Combine Champagne, olive oil, shallots, and ground pepper in resealable plastic bag. Add shrimp to bag and seal; shake bag to coat shrimp evenly. Marinate shrimp at room temperature at least 30 minutes and up to 1 hour, turning bag occasionally. Mix chives, tarragon, and parsley in small bowl.
- Preheat broiler. Spray broiler pan with nonstick vegetable oil spray. Drain shrimp; discard plastic bag with marinade. Arrange shrimp on prepared pan in single layer. Broil shrimp until just opaque in center, about 2 minutes per side. Stand 3 shrimp, tails upright, in center of each plate.
- Rewarm sauce base over medium-low heat. Whisk in butter 1 piece at a time, just allowing each to melt before adding next (do not boil or sauce will separate). Season beurre blanc to taste with salt and pepper.
- Spoon warm sauce around shrimp. Sprinkle with fresh herbs and serve.
CHAMPAGNE SHRIMP RISOTTO
Need a killer entrée that guests will rave about? Try restaurant-fare risotto with shrimp.
Provided by Betty Crocker Kitchens
Categories Entree
Time 50m
Yield 6
Number Of Ingredients 11
Steps:
- Peel shrimp. Make a shallow cut lengthwise down back of each shrimp; wash out vein.
- In 12-inch skillet or 4-quart Dutch oven, melt butter over medium-high heat. Add onion; cook, stirring frequently, until tender. Reduce heat to medium. Add shrimp; cook uncovered about 8 minutes, turning once, until shrimp are pink. Remove shrimp from skillet; keep warm.
- Add champagne to onion in skillet; cook until liquid has evaporated. Stir in rice. Cook uncovered over medium heat about 5 minutes, stirring frequently, until edges of rice kernels are translucent. In 4-cup glass measuring cup, mix chicken broth and clam juice; pour 1/2 cup mixture over rice. Cook uncovered, stirring occasionally, until liquid is absorbed. Repeat with remaining broth mixture, 1/2 cup at a time, until rice is tender and creamy.
- About 5 minutes before risotto is done, stir in shrimp, arugula, cheese and pepper. Sprinkle with parsley before serving.
Nutrition Facts : Calories 320, Carbohydrate 43 g, Cholesterol 125 mg, Fiber 1 g, Protein 19 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 610 mg, Sugar 1 g, TransFat 0 g
SHRIMP AND VEGETABLES WITH CHAMPAGNE
Provided by Bryan Miller And Pierre Franey
Categories dinner, main course
Time 20m
Yield Four servings
Number Of Ingredients 16
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
SEA SCALLOPS AND SHRIMP WITH CHAMPAGNE BUTTER SAUCE
Provided by Pierre Franey
Categories dinner, main course
Time 35m
Yield 12 servings
Number Of Ingredients 11
Steps:
- Melt 2 tablespoons of the butter in a large skillet (or two skillets, if necessary). Add the mushrooms and salt. Cook over medium heat, stirring, for 2 minutes. Add the shallots and cook briefly. Do not brown. Stir and add the champagne. Keep stirring until the champagne is almost evaporated. Add the cream and bring to a boil, stirring. Reduce to two-thirds over high heat.
- Add the scallops and shrimp. Add salt and pepper. Add the Tabasco and bring to a boil over high heat for 3 minutes. Add the lemon juice and stir in the remaining 4 tablespoons butter. Serve immediately.
Nutrition Facts : @context http, Calories 356, UnsaturatedFat 7 grams, Carbohydrate 9 grams, Fat 22 grams, Fiber 1 gram, Protein 27 grams, SaturatedFat 13 grams, Sodium 927 milligrams, Sugar 3 grams, TransFat 0 grams
CHAMPAGNE SHRIMP AND PASTA
I don't remember where I got this recipe, but it has been a favorite of my family's for a long time. I have adapted it to suit my preferences over time. Make sure you have your prep work done and your salad and bread ready as this comes together fairly quickly. I usually add a little more of champagne and cream so there is more sauce to sop up with the nice crusty bread. Hope you try and enjoy.
Provided by Barbara In Florida
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Bring large pot of lightly salted water to boil. Cook pasta in boiling water 6-8 minutes or until al dente. Drain.
- While the pasta is cooking, heat olive oil over medium high heat in a large frying pan.
- Cook and stir mushrooms in oil until tender. Remove from pan and set aside.
- Combine shrimp, champagne and salt in frying pan, and cook over high heat. When liquid begins to boil, remove shrimp from pan.( just when shrimp begin to turn pink, you don't want to over cook them).
- Add shallots, garlic and tomatoes to champagne, boil until liquid is reduced to about a 1/2 cup, 6-8 minutes (unless you have used more wine than recipe calls for).
- Stir in 3/4 cup of heavy cream and boil until slightly thick.
- Add shrimp, mushrooms and capers to sauce and heat through. Adjust seasonings to taste.
- Toss hot cooked pasta with remaining 1/2 cup of cream and parsley.
- Serve shrimp with sauce over pasta and top with fresh grated parmesan cheese.
CHAMPAGNE SHRIMP
Make and share this champagne shrimp recipe from Food.com.
Provided by chia2160
Categories Broil/Grill
Time 1h
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- for sauce: heat champagne, shallots, vinegar and peppercorns in a saucepan and boil until reduced to 1/4 cup, about 20 minutes, set aside. for marinade: combine champagne, oil, shallots, pepper and shrimp in a plastic bag and seal.
- marinate for 30-60 minutes heat oven to broil remove shrimp to a broiler pan that's been sprayed with non-stick spray, discard marinade broil shrimp 2 minutes per side, remove. rewarm sauce over medium heat, adding butter in bits and whisking until melted before adding more.
- season with salt and pepper if desired serve 4 shrimp per plate and spoon sauce around.
- sprinkle each plate with fresh herbs.
More about "champagne shrimp recipes"
CHAMPAGNE SHRIMP - HOLIDAY RECIPES - LGCM
From lakegenevacountrymeats.com
Servings 4Total Time 30 minsEstimated Reading Time 2 mins
BLACKENED SHRIMP SALAD WITH CHAMPAGNE VINAIGRETTE
From highlandsranchfoodie.com
CHAMPAGNE SHRIMP SCAMPI - PIZZAZZERIE
From pizzazzerie.com
CHAMPAGNE ALFREDO WITH CRISPY PROSCIUTTO & SHRIMP
From food52.com
CHAMPAGNE SHRIMP AND PASTA RECIPE | CDKITCHEN.COM
From cdkitchen.com
ROASTED SHRIMP WITH CHAMPAGNE-SHALLOT SAUCE RECIPE
From bonappetit.com
- 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.
- 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.
- 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.
- 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.
CHAMPAGNE SHRIMP PASTA - I AM HOMESTEADER
From iamhomesteader.com
5/5 (3)Total Time 40 minsCategory DinnerCalories 734 per serving
CHAMPAGNE SHRIMP ON ENDIVE RECIPE - THE WASHINGTON POST
From washingtonpost.com
RING IN THE NEW YEAR WITH THIS CHAMPAGNE-INFUSED SHRIMP SCAMPI!
From americanshrimp.com
CHAMPAGNE SHRIMP SALAD - BRIANNAS SALAD DRESSINGS
From briannas.com
A BETTER SHRIMP COCKTAIL RECIPE IS EASIER THAN YOU THINK - THE …
From nytimes.com
SHRIMP IN CHAMPAGNE SAUCE WITH PASTA RECIPE - RECIPES.NET
From recipes.net
CHAMPAGNE MARINATED SHRIMP - GRUMPY'S HONEYBUNCH
From grumpyshoneybunch.com
CREAMY CHAMPAGNE SHRIMP | ALLRECIPES
From allrecipes.com
SHRIMP BURGERS | JACQUES PEPIN | RECIPE - RACHAEL RAY SHOW
From rachaelrayshow.com
CHAMPAGNE SHRIMP AND ANGEL HAIR RECIPE - THE REBEL CHICK
From therebelchick.com
#60-minutes-or-less #time-to-make #course #main-ingredient #preparation #occasion #appetizers #seafood #oven #dinner-party #shrimp #broil #stove-top #dietary #shellfish #equipment
You'll also love