Champagne Roasted Argentinian Shrimp - so easy, so elegant! You are 6 ingredients and 30 minutes away from outstanding entertaining!
If you are familiar with this blog, you already know how much I love cooking with Champagne! Okay - Sparkling wine!
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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. 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!
Ingredients
- Ensure your shrimp are fully deveined, shell and ideally 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 overcooked, so monitor the cook time carefully after the halfway mark of the suggested cook time.
Suggested Menu
Champagne Roasted Argentinian Shrimp
Yellow Beans With Lemon and Thyme
Garlic Steamed Broccoli
Perect White Rice
Champagne Fruit Gelées
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.
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FAQs
Argentinian Shrimp are wild caught from krill-rich cold water off the coast of Patagonia. They are naturally sweet and more flavourful than farmed shrimp.
You can use shrimp even bigger than 16/20 but you will need to increase the cooking time.
You can cook the shrimp any way you like and then serve them with the sauce. You will need to adjust the cooking time depending on the cooking method. Monitor carefully so you don't overcook them.
Champagne Roasted Argentinian Shrimp
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Save Print Pin FacebookIngredients
- 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. See Note 3-shrimp can be frozen or defrosted.
- 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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