Scampi Au Champagne

• 2 tablespoons clarified butter (to clarify butter, melt at least 1/2 cup (1 stick) unsalted butter in small heavy saucepan over low heat until butter begins to foam. Do not stir. Remove from heat. Let stand 5 minutes, skim off white foam from surface of butter. Carefully spoon off clear melted butter, discarding thick white sediment in bottom of pan. Measure out 2 tablespoons butter for recipe, reserve. Store remaining clarified butter covered in refrigerator up to 1 month.)
• 16 large shrimp, peeled, deveined
• 2 tablespoons finely chopped shallots
• 1 1/2 cups dry champagne
• 3/4 cup heavy cream
• 1/2 teaspoon salt
• freshly ground pepper
• fresh chervil sprigs

1. Heat butter in 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 oven proof plate. keep warm in oven set at lowest setting.
2. Boil champagne, uncovered, until reduced by two thirds, 6 to 7 minutes. Add bream, boil, uncovered, until liquid is reduced by one third, about 5 minutes. Remove from heat, add salt and pepper to taste.
3. Arrange shrimp on warmed platter, pour sauce over. Serve immediately, garnish with sprigs of fresh chervil.

butter, shrimp, shallots, champagne, heavy cream, salt, freshly ground pepper, chervil sprigs

Taken from www.epicurious.com/recipes/member/views/scampi-au-champagne-50009825 (may not work)