Champagne Roasted Argentinian Shrimp - so easy-so elegant!
If you are familiar with this blog you already know how much I love cooking with Champagne! Okay - Sparkling wine !
I am also a big fan of Argentinian Wild Shrimp because they are so big and sweet. You can use any jumbo or colossal shrimp in this recipe 16/20 per pound.
Honestly - this recipe could not be easier or faster and it is sooooo good. Worthy or entertaining! Talk about easy entertaining!
I serve it with these Yellow Beans with Lemon and Thyme. They pair up perfectly and if the sauce from the shrimp should flow over the beans it goes perfectly with them too!
I am an even bigger fan of shrimp now that I have figured out you can cook them from frozen! You will want to ensure your shrimp are deveined and tails off so your guests aren't struggling with them on their plate.
I think every time I have seen Argentinian Wild shrimp they have been fully cleaned. I cooked mine from frozen. You just toss them in the seasoning while they are frozen and spread them out in a single layer on your baking sheet.
They roast at high heat and they come out so tender and juicy!
Chef's Tips for Champagne Roasted Argentinian Shrimp
- Ensure your shrimp are fully deveined and tails off.
- If you are substituting other shrimp for the Argentinian shrimp get look for 16-20/lb or larger.
- You may have to adjust the roasting time depending on the size of your shrimp. Watch them carefully and when they are pink and opaque-they are done. Shrimp get very rubbery if over-cooked so monitor the cook time carefully after the half way mark of suggested cook time.
Wine Pairing
The perfect pairing here is to serve more of the same Sparkling Wine you used in the shrimp sauce.
If you don't want to do that then look for a white whose profile matches the profile of your sparkling wine. For example, if your Sparkling wine has yeasty bread notes and orchard apples then look for a Chardonnay that has a similar description, and perhaps has gone through malolactic fermentation.
If your Sparkling was light and citrusy then look for a white with similar characteristics. Perhaps a light Chardonnay, Pinot Grigio or a dry Riesling.
Champagne Roasted Argentinian Shrimp
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Save Print Pin Facebook TextIngredients
- 2 cups Brut Champagne wine (Substitute any Dry Sparkling wine wth less than 12 grams of sugar/L)
- ½ cup shallots, minced
- 3 Tbsps olive oil plus more for brushing baking pan
- 2 lbs uncooked deveined Argentinian shrimp 16/20 per pound You can substitute any large shrimp 16/20 per pound
- 3 ½ teaspoon thyme divided 2 ½ + 1
- 2 ¼ tsps lemon zest divided 1 ¾ + ½
- 8 tablespoon butter, cubed at room temperature
- 2 tablespoon fresh chopped parsley for garnish optional
Instructions
- Simmer Sparkling wine and shallots until reduced to about ½ cup. This may take about 25 minutes depending on size of your skillet.
- Toss shrimp, 3 Tbsps olive oil, 2 ½ tsps thyme and 1 ¾ tsps lemon zest in a bowl.
- Preheat oven to 450° F.
- Brush a large rimmed baking sheet with olive oil. Sheet should be large enough for shrimp to be in a single layer. Use 2 sheets if needed.
- Roast until shrimp are opaque- about 6 minutes if thawed and about 12 minutes if roasting from frozen. Monitor carefully during last half of cook time so you don't overcook them. As soon as they are opaque they are done.
- While shrimp are roasting bring Champagne sauce back to a boil. Add butter and remaining thyme and lemon zest. Stir to melt butter.
- Serve shrimp hot and pass Champagne Shallot Sauce on the side.
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