Shrimp Baked in Champagne Butter Sauce

If you’re looking for a simple yet ultra delicious way to prepare shrimp, it’s hard to go wrong with this dish. The shrimp is richly topped with a quick-to-make, buttery, sparkling wine mixture and cooked briefly. All you have to do is wait for your guest to say “Mmm, yummy!”

Preparation time: 20 minutes

Cooking time: 10-12 minutes

Makes: 2 servings

12 large shrimp

1⁄3 cup (75 mL) champagne or sparkling white wine

3 Tbsp (45 mL) melted butter

1 tsp (5 mL) fresh lemon juice

1 small garlic clove, minced

Pinch cayenne pepper pinch

Salt and freshly ground to taste black pepper

2 tsp chopped fresh parsley

Preheat the oven to 425°F (220°C). Peel the shrimp, leaving the tail portion attached. Devein the shrimp by making a shallow cut along the length of the back of each shrimp and removing any dark material found inside. Rinse the shrimp in cold water; thoroughly pat dry. (The shrimp can be prepared to this point several hours in advance of serving; keep covered and refrigerated until needed.)

Place the shrimp in a shallow baking dish large enough to hold them in a single layer, with about a 1/2-inch (1 cm) space between each of them. Combine the champagne, butter, lemon juice, garlic and cayenne in a small bowl. Pour the mixture over the shrimp; season lightly with salt and pepper. Bake 10 to 12 minutes, or until the shrimp have turned pink and are slightly firm to the touch. Divide the shrimp between two plates, top with the butter sauce in the pan, sprinkle with parsley and serve.