Champagneshrimpvermicelli Recipes

CHAMPAGNE SHRIMP

Steps:

• for sauce: heat champagne, shallots, vinegar and peppercorns in a saucepan and boil until reduced to 1/4 cup, about 20 minutes, set aside. for marinade: combine champagne, oil, shallots, pepper and shrimp in a plastic bag and seal.
• marinate for 30-60 minutes heat oven to broil remove shrimp to a broiler pan that's been sprayed with non-stick spray, discard marinade broil shrimp 2 minutes per side, remove. rewarm sauce over medium heat, adding butter in bits and whisking until melted before adding more.
• season with salt and pepper if desired serve 4 shrimp per plate and spoon sauce around.
• sprinkle each plate with fresh herbs.

CHAMPAGNE SHRIMP VERMICELLI

Steps:

• prepare vermicelli according to package directions.
• in a skillet heat butter and garlic.
• add tomatoes, pine nuts and 1/4 c champagne, cook for 3 minutes.
• add capers, salt, pepper, shrimp and lemon juice, cook for 3 minutes.
• add remaining champagne, bring to a boil and reduce to thicken.
• drain vermicelli, add to skillet, stir, sprinkle with fresh parsley.

EGGPLANT VERMICELLI

Steps:

• Cook vermicelli according to package directions; drain and set aside.
• Coat a wok or large nonstick skillet with cooking spray; add oil, and heat on med-high heat until heat.
• Add in eggplant and the next 5 ingredients; stir-fry until vegetables are tender.
• Add in zucchini, mushrooms, and chopped tomatoes; stir-fry 2 minutes or until mixture is thoroughly heated.
• Combine vermicelli and vegetable mixture on a serving platter; toss gently; check seasoning and add salt/pepper if needed.
• Sprinkle Parmesan cheese over the top.