Ingredients
2 tablespoons clarified butter
16 large shrimp peeled deveined
2 tablespoons finely chopped shallots
1 1/2 cup dry champagne
3/4 cup heavy cream
1/2 teaspoon salt
freshly ground pepper
fresh chervil spigs
Preparation
Heat butter in a large heavy skillet over high heat until sizzling. Add shrimp and shallot saute until shrimp turn pink 2 to 3 minutes. Add champagne heat to boiling with skillet still on heat, remove shrimp with slotted spoon to ovenproof plate , keep warm in oven at lowest setting. Boil champagne uncovered until reduced by two thirds 6 to 7 minutess add cream boil uncovered until iquid is reduced by one third about 5 minutes. Remove from heat add salt and pepper to taste. Arrange shrimp on warmed platter pour sauce over. Serve immediately garnished with sprigs of fresh chervil.
