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    SHRIMP IN CHAMPAGNE MUSTARD SAUCE


    Source of Recipe


    Sekisui , Memphis TN

    Recipe Introduction


    Yields: 12 appetizer servings

    List of Ingredients




    Ingredients: shrimp:
    36 large shrimp
    1 C olive oil
    2 to 3 T chopped garlic
    2 C plain breadcrumbs
    Ingredients: sauce:
    1 split Champagne
    1 C butter, softened
    1 3/4 C ketchup
    2 t hot Japanese mustard
    Ingredients: garnish:
    12 lemon wedges
    1 C chopped parsley

    Recipe



    Peel and devein the shrimp, leaving tails on. Marinate in olive oil and garlic for at least 3 hours, or preferably overnight in the refrigerator.
    Heat Champagne in non-corrosive pan, bring to a boil and reduce to 1/3 of original volume. Let cool.
    Combine the champagne, softened butter, ketchup and mustard in blender. Blend at high speed for 30 seconds.
    Heat a broiler or grill. Remove shrimp from marinade and roll in bread crumbs. Grill until shrimp turn pink.
    For each serving, place three shrimp on small plate, pour a little of the sauce over each shrimp. Garnish with a lemon wedge and sprinkle with chopped parsley.
    Note: Leftover sauce may be refrigerated up to 2 weeks.

 

 

 


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