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Roasted Shrimp with Champagne Sauce
Roasted Shrimp with Champagne Sauce
(Gamberi Arrosto con Salsa allo Champagne)
 
 
Ingredients:

2 cups brut Champagne
1/2 cup minced shallots

3 and 1/2 tablespoons olive oil plus additional for brushing
2 and 3/4 pounds uncooked large shrimp (13 to 15 per pound), peeled, deveined, tails left intact
3 and 1/2 teaspoons chopped fresh thyme, divided
2 and 1/4 teaspoons finely grated lemon peel, divided

1/2 cup (1 stick) butter, room temperature, diced
Green beans with lemon and thyme
2 tablespoons chopped fresh Italian parsley

Directions:

Simmer champagne and shallots until reduced to 1/2 cup, about 25 minutes.

Combine 3 and 1/2 tablespoons olive oil, shrimp, 2 and 1/2 teaspoons thyme, and 1 and 3/4 teaspoons lemon peel in large bowl.

Sprinkle with salt and pepper.

Toss.

Position 1 rack in bottom third and 1 rack in top third of oven.

Preheat to 450F.

Brush 2 heavy large rimmed baking sheets with olive 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.

Arrange green beans on large platter; top with shrimp.

Spoon some sauce over; sprinkle with parsley.

Serve, passing remaining sauce separately. Makes 8 servings.

That's it!
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