Sekisui East
50 Humphreys Ctr., Ste. 16, Memphis, TN

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Yields: 12 appetizer servings

Ingredients: shrimp

36 large shrimp
1 C olive oil
2 to 3 T chopped garlic
2 C plain breadcrumbs

Ingredients: garnish

12 lemon wedges
1 C chopped parsley

Ingredients: sauce

1 split Champagne
1 C butter, softened
1 3/4 C ketchup
2 t hot Japanese mustard


  • 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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