MEXICAN WHITE SHRIMP IN CHAMPAGNE SAUCE
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
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
SEAFOOD CREPES WITH A LOBSTER CHAMPAGNE SAUCE
Provided by Food Network
Categories appetizer
Time 1h10m
Yield 3 to 5 servings
Number Of Ingredients 28
Steps:
- Crepes: In a medium bowl, mix together all of the crepes ingredients. Cover and refrigerate for a few hours, or overnight.
- To a small, non-stick pan (crepe pan), coat with butter and put over medium heat. Pour about 2 ounces of batter in the pan and lift the pan off the heat, tilting in a circular motion until the batter forms a nice and even thin layer. Cook until top is firm and bottom has set. Turn the crepe over and cook until firm. Remove the crepe and begin a new one. Repeat with all of the remaining batter. Lobster Champagne Sauce: Sweat the onions, carrots, celery, shallots, and garlic in a medium saucepan with clarified butter for about 5 minutes. Add the white wine and reduce by half. Then, add the lobster base and water and let simmer for about 5 minutes longer. Strain the mixture and put back in saucepot. Add the heavy cream and cook for 5 to 10 minutes. Add the champagne and cook for 2 minutes. Incorporate the roux and bring back to a simmer to thicken. Season with white pepper, to taste.
- Filling: In a medium saute pan, add the clarified butter. Add the seafood and let the shrimp cook through, about 3 minutes. Add the champagne and reduce for 1 minute. Add the lobster champagne sauce and let cook for another 2 minutes. Fold in the diced tomatoes and scallions and season with salt and pepper. Mixture is ready to serve.
- Take 2 crepes and fill with some of the mixture and roll the crepes. Place in a shallow gratin dish. Repeat with the remaining ingredients. Add the remaining sauce and seafood on top of the crepes.
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
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
SHRIMP IN CHAMPAGNE SAUCE
Make and share this Shrimp in Champagne Sauce recipe from Food.com.
Provided by FLKeysJen
Categories Lobster
Time 40m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Cover the shrimp or lobster tails with the champagne or wine. Add salt and cayenne. Poach gently just until shrimp are pink. Let cool in wine. Remove from wine, saving the stock.
- Discard shells of shrimp or lobster. Meantime, boil wine stock to reduce to 1 cup. Beat egg yolks until thick, blend in conrstarch, add a little of the hot stock, then combine yolks with remaining stock, butter, cream, and paprika. Cook slowly, stirring with a whisk, until sauce is slightly thickened and smooth. Taste to see if additional salt is needed.
- Arrange the shrimp or sliced lobster in a large shallow casserole or 4 individual ramekins, cover with the sauce, place under broiler 6 inches from heat, until top is glazed and golden.
Nutrition Facts : Calories 373.6, Fat 27.6, SaturatedFat 16, Cholesterol 280.2, Sodium 626.6, Carbohydrate 6.4, Fiber 0.2, Sugar 1.1, Protein 9.1
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.
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ROASTED SHRIMP WITH CHAMPAGNE-SHALLOT SAUCE RECIPE
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- 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.
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