Valentine's Day Champagne Shrimp
Chef Larry's Recipe
POSTED: 11:31 am PST February 14, 2005
UPDATED: 11:34 am PST February 14, 2005
Ingredients
Preheat a saute pan over medium high heat. Add butter and melt, do not brown. Add shrimp, garlic and shallot; saute just until shrimp become opaque. Add tomato, scallions, mushrooms and capers, saute briefly. Deglaze with champagne. Allow liquid to simmer and reduce by 1/2. Add cream, simmer until sauce thickens slightly. Season with lemon juice, salt and pepper. Finish with chopped parsley. Portion shrimp onto warm serving plates or a platter and top with sauce.
Makes 4 Servings
- 20 Shrimp, 16/20 ct., peeled, deveined, tail-on 4 oz. Butter 1/2 tsp. Garlic. minced 1/2 tsp. Shallot, minced 1/4 cup Tomato, diced 1 /2 tsp. Capers 5 oz. Champagne 1/8 cup Scallion, minced 1/2 cup Mushrooms, sliced 1/2 tsp. Fresh parsley, chopped Squeeze of Fresh lemon juice 1/3 cup Cream Salt to taste Fresh ground black pepper to taste
Preheat a saute pan over medium high heat. Add butter and melt, do not brown. Add shrimp, garlic and shallot; saute just until shrimp become opaque. Add tomato, scallions, mushrooms and capers, saute briefly. Deglaze with champagne. Allow liquid to simmer and reduce by 1/2. Add cream, simmer until sauce thickens slightly. Season with lemon juice, salt and pepper. Finish with chopped parsley. Portion shrimp onto warm serving plates or a platter and top with sauce.
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