MARINATED CHAMPAGNE SHRIMP WITH BEURRE À LA BOURGUIGNONNE AU CHAMPAGNE

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1.    Shrimp Marinating Base

Combine ingredients
(Marinate 6 hours minimum in refrigerator)

  • 30 large uncooked shrimp (about 2 pounds), peeled with tail left intact, deveined
  • 2 cups Champagne or other sweet sparkling wine
  • 1/3 cup finely chopped shallots
  • 1 tablespoon sugar
  • 1/4 pound of Bacon (warmed to sizzling but still raw. Pour in with bacon drippings. (This coats the shrimp and allows all the other ingredients to stick.)
  • 2 tablespoons Champagne vinegar or other white wine vinegar
  • 1 tsp. Kosher salt
  • 1 tsp. whole black peppercorns

2.    Shrimp’s Sauce

  • 1 cup Champagne or other sweet sparkling wine
  • 1/4 cup extra-virgin olive oil
  • 1/4 pound chopped raw bacon
  • 3 tablespoons minced shallots
  • 6 cloves of garlic
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 salt
  • 2 tablespoons red curry
  • 1/4 tablespoons nutmeg
  • 1 tablespoon minced fresh chives
  • 1 tablespoon minced fresh tarragon
  • 1 tablespoon minced fresh parsley
  • 1 cup butter cut in slices

PREPARATION OF SAUCE

1.    Put olive oil in a Large deep skillet and add chopped bacon, black pepper and salt and simmer on medium/low heat until bacon starts shriveling and translucent.
2.    Place Shrimp in and sauté until pink.  (Remove and set aside)
3.    When bacon is crisp set aside along with the shrimp
4.    (Leave bacon drippings in pan)
5.     Add minced shallots, minced garlic to bacon drippings and keep stirring until garlic is translucent (do not burn)
6.    Add Champagne to shallots and garlic.  Boil until reduced to 1/4 cup liquid, about 20 minutes.
7.    Stir in Curry and Nutmeg (Can be made 4 hours ahead. Cover and let stand at room temperature.)
8.    Rewarm sauce base over medium-low heat. Whisk in butter 1 piece at a time, just allowing each to melt before adding next (do not boil or sauce will separate). Season taste with salt and pepper.
9.    Spoon warm sauce around shrimp and bacon. Sprinkle with fresh herbs and serve with warm crusty French Bread to dunk sauce.
(Alternative)
You can make pasta (about 1 1/2 to 2 cups cooked) of your choice and stir in the sauce (make sure pasta is not wet when adding to sauce. Season to taste with salt and pepper. Add shrimp, bacon, and fresh herbs.