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champagne shrimp recipe

Champagne Shrimp with Butter Honey Garlic Sauce

Black tiger shrimp marinated in champagne vinaigrette, seared until golden, then tossed in butter-honey-garlic sauce for elegant dinner or appetizer.
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Ingredients Method Notes

Ingredients
  

Shrimp & Marinade:
  • 2 lbs black tiger shrimp peeled and deveined
  • 1/2 cup Girard's Champagne Vinaigrette
  • 1/2 teaspoon black pepper
  • 1 teaspoon chili flakes
  • 4 cloves garlic minced
Sauce:
  • 2 tablespoons high-heat oil avocado or grapeseed
  • 4 tablespoons butter
  • 4 cloves garlic minced
  • 2 tablespoons honey
  • 1 teaspoon lemon zest
  • Salt to taste
  • Chives for garnish

Method
 

  1. In a bowl, combine shrimp with champagne vinaigrette, black pepper, chili flakes, and 4 cloves minced garlic. Marinate in refrigerator for 30 minutes.
  2. Remove shrimp from marinade and pat completely dry with paper towels. Discard marinade.
  3. Heat large skillet over high heat. Add 2 tablespoons high-heat oil. Sear shrimp 1.5 minutes per side until golden. Remove to plate.
  4. Reduce heat to medium. Add 4 tablespoons butter and 4 cloves minced garlic. Cook 30 seconds stirring constantly.
  5. Add 2 tablespoons honey and 1 teaspoon lemon zest. Stir until sauce is glossy and slightly thickened, about 30-60 seconds. Taste and add salt if needed.
  6. Return shrimp to skillet. Toss to coat completely in sauce. Cook 2 more minutes until shrimp are fully cooked and opaque.

Notes

Transfer to serving platter. Garnish with chopped chives. Serve immediately over rice, pasta, or with roasted vegetables.
Notes:Don't marinate longer than 45 minutes or shrimp become mushy. Pat shrimp completely dry before searing for best crust. Work in batches if needed to avoid overcrowding the pan. Use high-heat oil that won't smoke at 400°F+. The garlic is added twice - once in marinade and once in sauce for layered flavor. Shrimp are done when opaque, pink, and curled into tight C-shapes. Serve immediately for best texture.

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