Champagne Roasted Argentinian Shrimp

Argentinian shrimp roasted with champagne sauce on a baking sheet.

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5 from 1 vote

Succulent, tender shrimp in a Champagne reduction. Ready in 30 minutes -it is simply elegant!

Prep Time10

Cook Time31

Total Time41

Course: Main Course

Cuisine: American

Servings: servings

Calories: 358kcal

Author: Carolyn Hetke

Ingredients

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.

Notes

1: You don't have to use Champagne - it just sounds good! Any Sparkling wine with less than 12 grams of sugar/L will work just fine.

2: You can substitute any shrimp size 16-20/lb for this recipe. You may have to adjust the roasting time depending on the size of your shrimp. Watch them carefully

3: If your shrimp are deveined and shell-off, you can cook them from frozen if you like. See Step 5 for variation in cooking time if cooking from frozen.

Wine Pairing

The first choice would be to serve the same Sparkling wine you used in the sauce. Failing that, try to match the characteristics of the Sparkling you used in the sauce. For example, if your Sparkling has yeasty, toasty notes, consider a Chardonnay with some bread-like notes. If your Sparkling has citrus note,s consider a Sauvignon Blanc or Chardonnay with citrus descriptors.

Any other neutral, white would work as well, such as a Muscadet Sevre et Maine, a Pinot Grigio, Pinot Gris or unoaked Chardonnay.

Nutrition