Roasted Shrimp With Champagne-shallot Sauce

Total Time: 2 hrs 10 mins Preparation Time: 2 hrs Cook Time: 10 mins

Ingredients

• Servings: 8
• 2 cups brut champagne
• 1/2 cup minced shallot
• 3 1/2 tablespoons olive oil
• 2 3/4 lbs uncooked large shrimp (13-15/lb.0, peeled and deveined)
• 3 1/2 teaspoons chopped fresh thyme leaves, divided
• 2 1/4 teaspoons finely grated lemon peel, divided
• 1/2 cup butter, room temperature
• 2 tablespoons chopped fresh italian parsley

Recipe

• 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.