Champagne Shrimp

Total Time: 45 mins Preparation Time: 30 mins Cook Time: 15 mins

Ingredients

• 36 large shrimp, peeled and deveined (devein under running water and butterfly by splitting shrimp to, but not through, the underbelly of)
• 4 tablespoons butter
• 2 shallots, finely chopped
• 375 ml brut champagne (1/2 of a 750 ml bottle)
• salt
• pepper
• 1/2 pint whipping cream
• 2 pinches pepper or 2 pinches cayenne pepper
• 2 lemons, zest of
• 2 tablespoons chopped fresh tarragon

Recipe

• 1 pat shrimp dry and set aside.
• 2 melt butter in a large skillet over medium heat; add in the shallots; stir/saute for a couple of minutes.
• 3 add in champagne, salt, and pepper; bring to a boil and reduce by half, 4-5 minutes.
• 4 add in shrimp; cook 3 minutes, or until pink.
• 5 remove shrimp to a plate with a slotted spoon and cover loosely with tented foil.
• 6 reduce sauce by half again, another 5 minutes or so; add in cream and let sauce cook, stirring constantly, until it thickens.
• 7 add in pepper or cayenne and remove from heat.
• 8 place shrimp on serving plates and top with a little sauce and sprinkle with lemon zest and tarragon.