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Essential FOOD GROUP
1/2 teaspoon freshly ground black pepper
24 (about 2 pounds) extra large uncooked shrimp, peeled, deveined, tails intact
1 tablespoon each: Fresh minced chives, tarragon and parsley
Nonstick vegetable oil spray
1/2 pound (2 sticks) unsalted butter, chilled and cut into 16 (tablespoon) pats
1. For the sauce base, up to 4 hours ahead, mix the 2 cups champagne, shallots, vinegar and peppercorns in a heavy pan. Bring to a boil and reduce to about 1/4 cup liquid, about 20 minutes. Cover and let stand at room temperature.
2. For the shrimp, mix the 1 cup champagne, olive oil, shallots and ground pepper in a resealable plastic bag. Add the shrimp, seal and shake to coat shrimp evenly. Marinate for 30 to 60 minutes at room temperature, turning the bag occasionally.
3. Mix the chives, tarragon and parsley and set aside.
4. Preheat the broiler. Spray the broiler pan with nonstick spray.
5. Drain the shrimp, discard the plastic bag and marinade. Arrange the shrimp in a single layer on the prepared pan. Broil until just opaque in the center, about 2 minutes per side.
6. Rewarm the sauce base over medium heat. One pat at a time, whisk in the butter, letting each melt before adding the next (do not boil or the sauce will separate).
7. Season to taste with salt and pepper. Arrange the shrimp on a platter. Spoon the warm sauce around. Sprinkle with the fresh herbs.
- By Kathryn Simon, adapted from Bon Appetit magazine, Dec. 2003.
Per serving: 468 calories, 24 grams protein, 5 grams carbohydrates, 0.5 gram sugar, 33 grams fat, 237 milligrams cholesterol, 173 milligrams sodium, trace dietary fiber.
Chicken in Champagne Sauce
Makes 4 servings
1 cup flour
3 tablespoons Cajun seasoning
4 skinless, boneless chicken breasts
2 tablespoons butter
