Great Dinner

Hi all, I just wanted to share a dish I prepared for dinner tonight that both Nate and I thought turned out quite well. The measurements aren't exact, just a guideline. Also, you can definitely substitute ingredients depending on your own flavor preferences...enjoy!

Summertime Champagne Shrimp
Serves 2 (but easiely multiplied for a crowd)

Shrimp portion:
1 1/2 lb. large shrimp (13-15 count), raw, shelled, and deveined, with tails left
1 1/2 teas. lemon zest
1/4 c. minced shallots
1 c. champagne (good champagne)
1 1/2 teas. fresh thyme
2 T. olive oil
1/4 c. unsalted butter

In a saucepan, simmer the champange and minced shallots until reduced by half (about 25 minutes). You can do this ahead of time and let it cool in the saucepan.

Toss the shrimp in the oil, 1 teas. of lemon zest, 1 teas. of the thyme, salt and pepper. Refrigerate for 20 minutes, tossing a couple of times.

To cook the shrimp, oil a baking sheet and preheat the oven to 450. Lay out the shrimp and bake for about 6 minutes, or until opaque.

Reheat the sauce and whisk in the butter in three or four portions. Remove from heat and add in remaining thyme and lemon zest. Taste for seasoning.

Beans portion:
Boil 1 lb. of fresh string beans in salted water for 4-5 minutes. Saute in 1 tbsn. of unsalted butter and season with salt and pepper.

To plate, spread the beans on a serving platter and spoon some of the sauce over it. Place the shrimp on the beans and drizzle with remaining sauce. I served with garlic cous cous, but you can use any starch you prefer. And of course, enjoy the rest of the champange!