This dish is inspired by France cuisine, where seafood is often cooked with butter, cream, and wine. Using champagne adds a refined touch typical of French cooking. In French cuisine, cooking seafood with wine or champagne is a classic technique used to enhance natural flavors. Champagne, with its light acidity and delicate bubbles, creates a luxurious sauce—turning simple shrimp into an elegant dish often served on special occasions.

Ingredients:

• salt	to taste
• butter	3 tablespoons
• lemon juice	1 tablespoon
• tomatoes	for serving
• garlic	3 cloves
• cucumbers	for serving
• fresh parsley	2 tablespoons
• heavy cream	3/4 cup
• shrimp	1 pound (450 grams)
• champagne	1/2 cup

Serves: 2–3 | Time: ~25 minutes

1. Peel shrimp and remove shells. Devein if needed. Rinse under cold water and pat dry.

2. Peel and finely chop the garlic.

3. Wash and finely chop the parsley.

4. Melt butter in a pan over medium heat. Add shrimp in a single layer. Cook for about 30 seconds on each side until just turning pink. Remove shrimp and set aside.

5. In the same pan, add chopped garlic. Cook for about 1 minute until fragrant.

6. Pour champagne into the pan. Let it simmer for about 3 minutes to reduce slightly.

7. Pour in heavy cream. Stir and let it gently simmer for about 1 minute.

7. Return shrimp to the pan. Add salt to taste. Add lemon juice. Stir gently.

SERVING IDEAS:

- Transfer shrimp to a plate.

- Spoon the sauce over the top.

- Serve with sliced fresh tomatoes and cucumbers on the side.

TIPS:

- Do not overcook shrimp—they become tough very quickly.

- Use dry champagne for best flavor.

- You can substitute champagne with dry white wine.

8. Add chopped parsley. Cook for 1–2 minutes until shrimp are fully cooked and sauce is slightly thickened. Remove from heat.

French-Style Shrimp in Champagne Cream Sauce