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 large shrimp in this recipe.
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 the largest you can find or afford!
- You may have to adjust the roasting time downward if you are using smaller shrimp. Watch them carefully and when they are pink and opaque-they are done.
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
- 2 cups brut Champagne wine (Substitute any Brut Sparkling wine)
- ½ cup shallots, minced
- 3 Tbsps olive oil plus more for brushing baking pan
- 2 lbs uncooked deveined large shrimp I used tail off Argentinian 10-13 shrimp. Shrimp can be frozen or thawed. Any large or jumbo shrimp can be substituted.
- 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
- 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.
- 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.