Shrimp And Vegetables With Champagne

• 1 1/4 pounds medium-sized shrimp, peeled and deveined, with shells reserved
• 1 cup very dry white wine, such as a Chablis, for shrimp stock
• 1 cup water
• 1 tablespoon butter
• 1 cup sliced carrots
• 1 cup finely sliced celery
• 1 cup thinly sliced onions
• 1 cup thinly sliced leeks
• Salt and freshly ground pepper to taste
• 1 bay leaf
• 2 sprigs fresh thyme or 1/2 teaspoon dried
• 4 tablespoons minced shallots
• 1 cup Champagne, sparkling wine or still dry white wine
• 4 tablespoons cream
• 4 tablespoons butter at room temperature
• Parsley sprigs for garnish

1. Place the shrimp shells in a saucepan with the wine and the water over medium-high heat, covered.
2. Bring to a boil, then simmer for five minutes.
3. Strain the liquid into a bowl (you should have about one-and-a-quarter cups) and discard the shells.
4. In another pan, melt one tablespoon of butter in a saucepan over medium-high heat, then add the carrots, celery, onions and leeks.
5. Stir well, then add salt and pepper, the bay leaf and thyme.
6. Cook, covered, for about five minutes.
7. Add the reserved shrimp stock to the vegetable combination.
8. Taste for seasonings.
9. Reduce the liquid over medium-high heat for five minutes.
10. Add the shallots and Champagne (or white wine).
11. Reduce by half over high heat.
12. Add the cream and soft butter and stir to blend thoroughly.
13. Add the shrimp, season with salt and pepper, stir over high heat for about one-and-a-half minutes, or until the shrimp become pink.
14. Remove the bay leaves and thyme sprigs and serve, garnished with parsley sprigs.

shrimp, very dry white wine, water, butter, carrots, celery, onions, leeks, salt, bay leaf, thyme, shallots, sparkling wine, cream, butter, parsley sprigs

Taken from cooking.nytimes.com/recipes/3925 (may not work)