Shrimp in Champagne Sauce
This dish is all about the champagne sauce which is super creamy and pairs perfectly with the shrimp!
Servings: 4 people
Ingredients
- `1 lb cooked shrimp fresh or frozen (thawed)
- 1 large shallot minched
- 2 medium cloves of garlic minced
- 1 cup dry champagne or other dry sparkling wine (like Prosecco)
- 1/4 cup citrus champagne vinegar or 3 tbsp champagne vinegar and 1 tbsp lemon juice
- 1 cup heavy whipping cream room temperature
- 1 stick unsalted butter room temperature, sliced into tbsp cubes
- Salt and pepper, to taste
Instructions
- In a medium saucepan over medium heat, combine the shallot, garlic, champagne, and citrus champagne vinegar (and optional lemon).
- Let the mixture start to bubble and then cook for 5-8 minutes more, stirring occasionally until the mixture has slightly reduced (by about a third).
- Add the cream and cook, stirring occasionally, until the cream has thickened enough to cut the back of a spoon. About 8-10 minutes
- Remove from heat and immediately whisk in the butter, a few pieces at a time, until all butter is incorporated and completely melted. If the butter is not melting easily, you can return the saucepan to the heat on low.
- Taste the sauce and add salt and pepper, to taste.
- Pour the sauce directly over the shrimp and serve!
Notes
Serve over rice and with crispy thin cut potatoes for a true Forno's experience.