Champagne And Rosemary Shrimp Recipes

CHAMPAGNE SHRIMP AND PASTA

Steps:

• Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 6 to 8 minutes or until al dente; drain.
• Meanwhile, heat oil over medium-high heat in a large frying pan. Cook and stir mushrooms in oil until tender. Remove mushrooms from pan, and set aside.
• Combine shrimp, champagne, and salt in the frying pan, and cook over high heat. When liquid just begins to boil, remove shrimp from pan. Add shallots and tomatoes to champagne; boil until liquid is reduced to 1/2 cup, about 8 minutes. Stir in 3/4 cup cream; boil until slightly thick, about 1 to 2 minutes. Add shrimp and mushrooms to sauce, and heat through. Adjust seasonings to taste.
• Toss hot, cooked pasta with remaining 1/4 cup cream and parsley. To serve, spoon shrimp with sauce over pasta, and top with Parmesan cheese.

GRILLED SHRIMP SKEWERS MARINATED IN AN ORANGE-CHAMPAGNE VINAIGRETTE

Steps:

• In a medium bowl, combine Champagne vinegar, orange olive oil, and dressing mix. Cut orange and squeeze for juice. Add shrimp and toss to coat. Set aside.
• Make rosemary skewers by stripping off all the leaves except the top of 5-inch rosemary stalks. Set aside.
• Skewer the shrimp and tomatoes by putting 1 shrimp followed by 1 cherry tomato on each rosemary skewer. Wrap the leafy end of the rosemary in the foil squares to prevent from burning during grilling.
• Grill on preheated grill for about 2 minutes per side or until the shrimp turns pink. Remove foil from ends of skewers and serve.

CHAMPAGNE SHRIMP AND PASTA

Steps:

• Bring large pot of lightly salted water to boil. Cook pasta in boiling water 6-8 minutes or until al dente. Drain.
• While the pasta is cooking, heat olive oil over medium high heat in a large frying pan.
• Cook and stir mushrooms in oil until tender. Remove from pan and set aside.
• Combine shrimp, champagne and salt in frying pan, and cook over high heat. When liquid begins to boil, remove shrimp from pan.( just when shrimp begin to turn pink, you don't want to over cook them).
• Add shallots, garlic and tomatoes to champagne, boil until liquid is reduced to about a 1/2 cup, 6-8 minutes (unless you have used more wine than recipe calls for).
• Stir in 3/4 cup of heavy cream and boil until slightly thick.
• Add shrimp, mushrooms and capers to sauce and heat through. Adjust seasonings to taste.
• Toss hot cooked pasta with remaining 1/2 cup of cream and parsley.
• Serve shrimp with sauce over pasta and top with fresh grated parmesan cheese.