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Shrimp: Roasted Shrimp with Champagne-Shallot Sauce

Source of Recipe


Bon Appétit, June 2007



List of Ingredients



• 2 cups brut Champagne
  
• ½ cup minced shallots
  
• 3½ Tbsp olive oil, plus additional for brushing
  
• 2¾ pounds uncooked large shrimp (13 - 15 per pound), peeled, deveined, tails left intact
  
• 3½ tsp chopped fresh thyme, divided
  
• 2¼ tsp finely grated lemon peel, divided
  
• ½ cup (1 stick) butter, room temperature, diced
  
• Blue Lake Green Beans with Lemon & Thyme (recipe follows)
  
• 2 Tbsp chopped fresh Italian parsley
  






Instructions



1. Simmer Champagne and shallots until reduced to ½ cup, about 25 minutes. (Sauce base can be made 2 days ahead. Cover; chill in pan.)
   
   
2. Combine 3½ tablespoons oil, shrimp, 2½ teaspoons thyme, and 1¾ teaspoons lemon peel in large bowl; sprinkle with salt and pepper. Toss. (Can be made 2 hours ahead; cover and chill, tossing occasionally.)
   
   
3. Position one rack in bottom third and one rack in top third of oven. Preheat to 450° F. Brush 2 large heavy rimmed baking sheets with oil. Arrange shrimp on sheets. Roast until opaque, 6 minutes.
   
   
4. Meanwhile, bring sauce base to simmer; remove from heat. Whisk in butter in 4 additions. Whisk in remaining 1 teaspoon thyme and ½ teaspoon lemon peel. Season with salt.
   
   
5. Arrange green beans on large platter; top with shrimp. Spoon some sauce over; sprinkle with parsley. Serve, passing remaining sauce separately.
   
   Makes 8 servings.
   
   ............
   
   BLUE LAKE GREEN BEANS with LEMON & THYME
   
   • 2 pounds Blue Lake green beans*
   • 2 Tbsp (¼ stick) butter
   • 2 tsp chopped fresh thyme
   • 1 tsp finely grated lemon peel
   
   Cook beans in boiling salted water until crisp-tender, 4 to 5 minutes. Drain. Rinse with cold water; pat dry. (Can be made 4 hours ahead. Layer between paper towels and refrigerate.)
   
   Melt butter in large skillet over medium-high heat. Add beans, thyme and peel; sprinkle with salt and pepper. Toss until heated, about 5 minutes.
   
   Makes 8 servings.
   
   






Final Comments


* Blue Lake is a stringless variety found at farmers' markets and specialty foods stores. Others work well, too, as long as they're fresh and tender.