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- Roasted Shrimp with Champagne Sauce
- (Gamberi Arrosto con Salsa allo Champagne)
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- Ingredients:
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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 450°F.
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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