ROASTED SHRIMP
This is a great, simple and fast way to cook shrimp that can go with anything! I've served it over linguine, with orzo and cream sauce, accompanying a steak, or alone as an appetizer - the possibilities are endless!
Provided by Holly Van Lom
Categories Seafood Shellfish Shrimp
Time 10m
Yield 4
Number Of Ingredients 6
Steps:
- Preheat the oven to 450 degrees F (230 degrees C).
- Arrange shrimp in a single layer in a stoneware baking dish. Drizzle olive oil over shrimp.
- Combine garlic salt, parsley, and pepper and sprinkle over shrimp. Cut butter into small pieces and scatter over shrimp.
- Roast in the preheated oven, watching carefully, until shrimp turn pink, 5 to 10 minutes.
Nutrition Facts : Calories 232.3 calories, Carbohydrate 1 g, Cholesterol 187.8 mg, Fat 16.9 g, Fiber 0.3 g, Protein 18.8 g, SaturatedFat 5.3 g, Sodium 1600.2 mg
CHAMPAGNE SHRIMP AND PASTA
A friend of mine gave me this recipe, and it has become a family favorite. It is an elegant enough for company yet very simple to make, especially if you purchase shrimp that has already been peeled.
Provided by TKF123
Categories Main Dish Recipes Pasta Shrimp
Time 30m
Yield 4
Number Of Ingredients 12
Steps:
- Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 6 to 8 minutes or until al dente; drain.
- Meanwhile, heat oil over medium-high heat in a large frying pan. Cook and stir mushrooms in oil until tender. Remove mushrooms from pan, and set aside.
- Combine shrimp, champagne, and salt in the frying pan, and cook over high heat. When liquid just begins to boil, remove shrimp from pan. Add shallots and tomatoes to champagne; boil until liquid is reduced to 1/2 cup, about 8 minutes. Stir in 3/4 cup cream; boil until slightly thick, about 1 to 2 minutes. Add shrimp and mushrooms to sauce, and heat through. Adjust seasonings to taste.
- Toss hot, cooked pasta with remaining 1/4 cup cream and parsley. To serve, spoon shrimp with sauce over pasta, and top with Parmesan cheese.
Nutrition Facts : Calories 607.5 calories, Carbohydrate 38.9 g, Cholesterol 254 mg, Fat 29 g, Fiber 2.7 g, Protein 31.5 g, SaturatedFat 14.6 g, Sodium 459.1 mg, Sugar 3.2 g
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
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.
SHRIMP-FILLED CHICKEN BREASTS IN CHAMPAGNE SAUCE
Our elegant shrimp-filled chicken breasts are ready in only 40 minutes. Top with our creamy Champagne sauce.
Categories Entree
Time 40m
Yield 6
Number Of Ingredients 11
Steps:
- Between sheets of plastic wrap or waxed paper, place each chicken breast smooth side down; gently pound with flat side of meat mallet or rolling pin until about 1/4 inch thick.
- Spread 1 side of each chicken breast with 1/2 teaspoon mustard; sprinkle each with 1/4 teaspoon salt. Top each chicken breast with 3 shrimp. Starting at a short side, roll up chicken; secure with toothpick.
- In 8- to 10-inch nonstick skillet, heat butter and oil over medium-high heat. Add chicken; cook 5 to 8 minutes, turning frequently to brown all sides.
- Stir in shallots and Champagne. Cover; cook 3 to 5 minutes or until juice of chicken is clear when center of thickest part is cut (165°F). Remove chicken from skillet to plate; cover and keep warm.
- Stir cream and remaining 1/2 teaspoon salt into Champagne mixture. Heat to boiling. Continue to cook about 5 minutes, stirring constantly, until sauce thickens and is reduced by half. Remove from heat. Stir in chopped summer savory.
- Serve sauce with chicken. Garnish with sprigs of summer savory.
Nutrition Facts : ServingSize 1 Serving
MARINATED SHRIMP WITH CHAMPAGNE BEURRE BLANC
The classic - and amazingly easy - French sauce made with butter and wine gets a glamorous makeover with Champagne. Feel free to use less-expensive sparkling wine for cooking, but keep the blanc de blancs flowing as an accompaniment.
Provided by Annacia
Categories Christmas
Time 1h4m
Yield 8 serving(s)
Number Of Ingredients 14
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.
- Market tip: Champagne and sparkling wines labeled extra dry are actually slightly sweeter than those labeled brut. The latter works best for this dish.
Nutrition Facts : Calories 435.2, Fat 31.3, SaturatedFat 15.8, Cholesterol 188.7, Sodium 133.9, Carbohydrate 5.3, Fiber 0.1, Sugar 0.9, Protein 17.8
ROASTED SHRIMP WITH CHAMPAGNE-SHALLOT SAUCE
Make and share this Roasted Shrimp With Champagne-Shallot Sauce recipe from Food.com.
Provided by KathyP53
Categories Very Low Carbs
Time 2h10m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Simmer Champagne and shallots until reduced to 1/2 cup, about 25 minutes.
- Combine 3 1/2 tbsp oil, shrimp, 2 1/2 tsp thyme, and 1 3/4 teaspoons lemon peel in large bowl; sprinkle with salt and pepper. Cover and chill in refrigerator for 2 hours.
- Position 1 rack in bottom third of oven and 1 rack in top third of oven. Preheat oven to 450 degrees. Brush 2 heavy large, rimmed baking sheets with oil.
- Arrange shrimp on sheets. Roast until opaque, about 6 minutes.
- Meanwhile, bring sauce base to simmer; remove from heat. Whisk in butter in 4 additions. WHisk in remaining 1 teaspoons thyme and 1/2 tsp lemon peel. Season with salt.
- Top pasta or rice with shrimp. Spoon some of sauce over, sprinkle with parsley. Serve, passing remaining sauce seaparately.
Nutrition Facts : Calories 376.6, Fat 20.1, SaturatedFat 8.6, Cholesterol 268.1, Sodium 317.9, Carbohydrate 4.9, Fiber 0.1, Sugar 0.6, Protein 32.2
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