Shrimp with Champagne Shallot Butter

What do you do when you get tired of shrimp scampi? Break out the champagne! Grab some extra large shrimp, a little shallot and tarragon and you'll be good to go.

This dish was a hit at my house, I hope you'll like it as well.

Sauted Shrimp with Champagne Shallot Butter

TOSS together…

• 20 very large shrimp (peeled and deveined)
• Juice of 2 lemons
• 2 tablespoons hot sauce (like Sriracha or Cholula)
• 1 tablespoon olive oil
• 1 tablespoon pepper
• 1 tablespoon kosher salt

Let marinate for about 1 hour.

Drain well and set aside but have a pan ready to toss them in with 1 tablespoon of butter and a lid handy.

For Sauce

• 1 large shallot, finely chopped
• 1 cup champagne (day old is fine)
• 7 tablespoons cold butter
• 1 tablespoon finely chopped tarragon
• 1-2 teaspoons freshly ground black pepper
• 1 teaspoon kosher or sea salt

Melt 2 tablespoons of the butter in a pan and add the shallots. Saute on medium until they reach a nice golden color but do not burn.

Next add champagne to your shallot mixture…

While that simmers on low, put the shrimp in a separate pan with a little butter and sauté until the edges begin to whiten and turn opaque. As soon as they look mostly white, turn shrimp over, put the lid on the pan and remove from heat. Let sit until you need them. No need to check that they are cooked all the way through. They will finish cooking in the carryover heat while the sauce is finishing.

Meanwhile, your shallot mixture will be simmering on low/medium until all the liquid has evaporated and you are left with just the champagne flavored shallots and butter.

As soon as the mixtured is reduced, turn off the heat and start whisking in the remaining 5 tablespoons of cold butter in 3 separate chunks. As soon as one chunk is fully incorporated, whisk in the next chunk. Be sure you are using cold butter and whisk constantly otherwise your butter may break and turn into oil and milky water - NOT a good sauce.

Finally, drain any liquid from the shrimp and add them to the shallot mixture along with the tarragon, pepper, and salt. Toss to coat and plate. Drizzle the butter sauce over each portion and be sure to get the bits of shallot and tarragon while spooning up the butter. 

Garnish with tarragon sprigs, lemon, etc. Final salt and pepper to your taste.

This will serve four with five shrimp per person. Carbs will be approx 6-8 per serving depending on size shrimp and carbs in champagne used. VERY well worth it!

Bon Apetit!