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Roasted Shrimp with Champagne-Shallot Sauce

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Roasted Shrimp with Champagne-Shallot Sauce

Roasted Shrimp with Champagne-Shallot Sauce

amanda

Equipment

  • - Nonstick Skillet Set

  • - Cuisineart Stainless Steel Salad Spinner

  • - KitchenAid Stand Mixer with Bowl

  • - OXO Good Grips 8-Piece Cookware Set

  • - Le Creuset Cast Iron Skillet (3 Quart)

  • - Pyrex Glass Measuring Cup Set (1 cup to 24 oz)

  • - KitchenAid Hand Blender with Bowl

  • - Mixing Bowls Set (Various Sizes) by Pyrex

Ingredients

  • 2 cups brut Champagne

  • 1/2 cup minced shallots

  • 3 1/2 tablespoons olive oil plus additional for brushing

  • 2 3/4 pounds uncooked large shrimp (13 to 15 per pound), peeled, deveined, tails left intact

  • 3 1/2 teaspoons chopped fresh thyme, divided

  • 2 1/4 teaspoons finely grated lemon peel, divided

  • 1/2 cup (1 stick) butter, room temperature, diced

  • Blue Lake Green Beans with Lemon and Thymeepi:recipelink

  • 2 tablespoons chopped fresh Italian parsley

Instructions

1

Instruction 1

Simmer Champagne and shallots until reduced to 1/2 cup, about 25 minutes. do ahead Sauce base can be made 2 days ahead. Cover; chill in pan.
2

Instruction 2

Combine 3 1/2 tablespoons oil, shrimp, 2 1/2 teaspoons thyme, and 1 3/4 teaspoons lemon peel in large bowl; sprinkle with salt and pepper. Toss. DO AHEAD Can be made 2 hours ahead; cover and chill, tossing occasionally.
3

Instruction 3

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 oil. Arrange shrimp on sheets. Roast until opaque, 6 minutes.
4

Instruction 4

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.
5

Instruction 5

Arrange green beans on large platter; top with shrimp. Spoon some sauce over; sprinkle with parsley. Serve, passing remaining sauce separately.
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