- 1 tablespoon unsalted butter
- ¼ cup peeled and finely minced shallots
- 1 clove garlic, peeled and finely minced
- 1 cup Champagne
- 1 sprig tarragon, plus additional chopped for garnish
- ½ cup cream
- Kosher salt and freshly ground white pepper to taste
- 1 ½ pounds medium shrimp, preferably Mexican white,shelled and deveined
- Nutritional Information
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
Nutritional analysis per serving (4 servings)
313 calories; 14 grams fat; 8 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 0 grams polyunsaturated fat; 4 grams carbohydrates; 0 grams dietary fiber; 2 grams sugars; 35 grams protein; 322 milligrams cholesterol; 217 milligrams sodium
- 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.