50+ Friends Club Cookbook
Fish and Shellfish

Return to
Cookbook Index   |   Chapter Index

Champagne Shrimp for 4

From the Kitchen of: Pepper

1/4	c.	unsalted Butter
1	lge	Shallot, diced small
1	c.	Champagne
1	lb	shrimp, peeled and deveined
2	c.	heavy cream
		white pepper, to taste
2	Tbsp	fresh parsley, chopped

• Melt butter in a heavy saucepan over medium low heat. Sauté shallots about 4 minutes. Add champagne and simmer 4-5 minutes over medium high heat until liquid is almost evaporated.
• Stir in shrimp. Add cream and simmer over low heat about 10 minutes, stirring frequently, or until thick, and shrimp is just cooked throughout.
• Season with salt and white pepper to taste.
• Sprinkle with parsley. Serve over pasta, if desired.
• Prep: 10 min, Cook: 15 min.