This New Year celebrate with our decadently delicious Champagne Shrimp recipe! We broil jumbo shrimp and serve them with a champagne butter sauce that is rich and delicious. Once plated, your guests can’t help but be impressed by the meal and you’ll all love the flavor as you welcome in the New Year!
- Shrimp (up to 12 large)
- 1 bottle Sparkling Wine (peeled and deveined – recommend 3 shrimp per person)
- 2 Shallot (recommend Segura Viudas Cava)
- 1 stick Butter (minced)
- 1 cup Olive Oil (unsalted)
- 2 Tbsp White Wine Vinegar (cut into small chunks)
- 2 tsp Cilantro
- 1 tsp Thyme
- 1 tsp Parsley
- 1 tsp Pepper
Combine 2 cups of sparkling wine, 1 cup olive oil, 1 minced shallot, and 1 tsp. black pepper in a small bowl. Pour the marinade into a large sealable plastic bag and add shrimp. Work the marinade into the shrimp until all surfaces are covered.
Make your sauce base by pouring 1 cup sparkling wine, 2 tbsp. white wine vinegar, 1 minced shallot and 1 tsp. black pepper in a sauce pan. Whisk together, bring to a boil over medium heat and reduce until there is 1/4 cup liquid remaining.
Remove shrimp from marinade and place in a pan lined with aluminum foil. Broil under high heat for 3 minutes per side until the shrimp turn pink.
While shrimp is broiling, gently fold in the butter piece by piece, over medium low heat to the sauce base. Continue to whisk the sauce until the entire stick of butter is melted into the sauce. Do not boil the “beurre blanc” or champagne butter sauce, or the ingredients will separate.
Pour some of the sauce in the middle of a plate, and stand 3 shrimp, tails upright in the middle of the plate, using toothpicks to help them stand together if necessary. Watch the video below to see how to do this! Garnish by sprinkling the herbs over the shrimp and enjoy!