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Gulf Shrimp With Champagne And Curry Cilantro Sauce Recipe

by CookEatShare Cookbook

Ingredients

2 lbs. jumbo shrimp, peeled and deveined 1/2 c. cilantro, minced 3 cloves garlic, minced 2 shallots, minced 2 tbsp. curry pwdr

1/2 c. champagne 3/4 c. heavy cream Salt and pepper to taste 1/2 stick butter

Directions

1. In a large skillet, heat the butter. Add in the shrimp and cook for a few seconds. Add in the shallots, garlic and curry pwdr. Let cook for a few more seconds and deglaze with champagne. Add in the cream and bring to a boil. Remove the shrimp with a slotted spoon onto a platter. Reduce the sauce to right consistency. Adjust seasoning. Put the shrimp back into the sauce and add in cilantro. Serve immediately.

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