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Roasted Shrimp With Champagne-Shallot Sauce

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“I like this over pasta or rice. The sauce is to die for.”
2hrs 10mins

Ingredients Nutrition


  1. Simmer Champagne and shallots until reduced to 1/2 cup, about 25 minutes.
  2. Combine 3 1/2 tbsp oil, shrimp, 2 1/2 tsp thyme, and 1 3/4 teaspoons lemon peel in large bowl; sprinkle with salt and pepper. Cover and chill in refrigerator for 2 hours.
  3. Position 1 rack in bottom third of oven and 1 rack in top third of oven. Preheat oven to 450 degrees. Brush 2 heavy large, rimmed baking sheets with oil.
  4. Arrange shrimp on sheets. Roast until opaque, about 6 minutes.
  5. Meanwhile, bring sauce base to simmer; remove from heat. Whisk in butter in 4 additions. WHisk in remaining 1 teaspoons thyme and 1/2 tsp lemon peel. Season with salt.
  6. Top pasta or rice with shrimp. Spoon some of sauce over, sprinkle with parsley. Serve, passing remaining sauce seaparately.

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