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| SHRIMP IN CHAMPAGNE MUSTARD SAUCE |
| Yields: 12 appetizer servings |
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| Ingredients: shrimp |
36 large shrimp
1 C olive oil
2 to 3 T chopped garlic
2 C plain breadcrumbs
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| Ingredients: garnish |
12 lemon wedges
1 C chopped parsley
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| Ingredients: sauce |
1 split Champagne
1 C butter, softened
1 3/4 C ketchup
2 t hot Japanese mustard
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| Method |
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Peel and devein the shrimp, leaving tails on. Marinate in olive oil and garlic for at least 3 hours, or preferably overnight in the refrigerator.
Heat Champagne in non-corrosive pan, bring to a boil and reduce to 1/3 of original volume. Let cool.
Combine the champagne, softened butter, ketchup and mustard in blender. Blend at high speed for 30 seconds.
Heat a broiler or grill. Remove shrimp from marinade and roll in bread crumbs. Grill until shrimp turn pink.
For each serving, place three shrimp on small plate, pour a little
of the sauce over each shrimp. Garnish with a lemon wedge and sprinkle with chopped parsley.
Note: Leftover sauce may be refrigerated up to 2 weeks.
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