Roasted Shrimp with Champagne-Shallot Sauce
Today's dish comes from Bon Appétit Magazine: Roasted Shrimp with Champagne-Shallot Sauce on a bed of Green Beans with Lemon and Thyme. The lemon and thyme accents within the buttery champagne-shallot sauce and roasted shrimp add a wonderful flavour to the fresh green beans. This is a mouthwatering dish you will want to try.
Bon Appétit recommends serving with a Orzo Risotto (recipes included in the June 2007 issue). I am not for starch dishes, but the magazine's presentation looks beautiful with a side of risotto and a sparkling beverage. No need to play around with perfection. Prepared per instructions, no adaptations, presented by playswithfood.
Ingredients to make this main course: Shallots, champagne, large deveined-peeled shrimp, fresh thyme, lemon, green beans, butter, sea salt, freshly ground pepper, olive oil. Many items can be prepared days in advance of serving, making for ease of preparation when it's time to pull the meal together.
x-posted on Vox and Livejournal
Bon Appétit recommends serving with a Orzo Risotto (recipes included in the June 2007 issue). I am not for starch dishes, but the magazine's presentation looks beautiful with a side of risotto and a sparkling beverage. No need to play around with perfection. Prepared per instructions, no adaptations, presented by playswithfood.
Ingredients to make this main course: Shallots, champagne, large deveined-peeled shrimp, fresh thyme, lemon, green beans, butter, sea salt, freshly ground pepper, olive oil. Many items can be prepared days in advance of serving, making for ease of preparation when it's time to pull the meal together.
x-posted on Vox and Livejournal