5. Drain the shrimp, discard the plastic bag and marinade. Arrange the shrimp in a single layer on the prepared pan. Broil until just opaque in the center, about 2 minutes per side.
6. Rewarm the sauce base over medium heat. One pat at a time, whisk in the butter, letting each melt before adding the next (do not boil or the sauce will separate).
7. Season to taste with salt and pepper. Arrange the shrimp on a platter. Spoon the warm sauce around. Sprinkle with the fresh herbs.
- By Kathryn Simon, adapted from Bon Appetit magazine, Dec. 2003.
Per serving: 468 calories, 24 grams protein, 5 grams carbohydrates, 0.5 gram sugar, 33 grams fat, 237 milligrams cholesterol, 173 milligrams sodium, trace dietary fiber.
Chicken in Champagne Sauce
Makes 4 servings
1 cup flour
3 tablespoons Cajun seasoning
4 skinless, boneless chicken breasts
2 tablespoons butter
2 tablespoons olive oil
3/4 cup champagne
1/2 cup light cream
1/4 cup each: Chopped scallions (or chives) and parsley
1. Mix the flour and Cajun seasoning. Dredge the chicken.
2. Melt the butter with the oil in a large skillet. Sear the chicken on both sides until golden and crispy.
3. Deglaze the pan with champagne;, scrape up any bits and cook the chicken until cooked through, about 5 to 6 minutes.
4. Add the light cream, scallions and parsley, and continue cooking until heated through.
- By Renee Whyte, adapted from Entirely Entertaining in the Bonnet House Style (Bonnet House Alliance, 2001).
Per serving: 475 calories, 36 grams protein, 21 grams carbohydrates, 0.5 gram sugar, 24 grams fat, 131 milligrams cholesterol, 146 milligrams sodium, 2 grams dietary fiber.
Polenta With Champagne and Preserves
Makes 4 servings
1 box of polenta (or 1 cup yellow cornmeal)
4 cups water
Salt and pepper to taste
1/2 bottle good-quality champagne
2 tablespoons sugar
1/4 tablespoon lemon zest
1/2 tablespoon butter, melted
3-4 teaspoons raspberry
preserves, room temperature
1. Follow the instructions on the polenta package, or gradually add 1 cup yellow cornmeal to the saucepan with 4 cups boiling water. Reduce heat to medium-low and cook, stirring constantly until thick and creamy, about 15 minutes, adding more water if a thinner blend is desired. Remove from heat and add salt and pepper to taste.
2. Pour the champagne into a small saucepan. Add sugar slowly, one spoon at a time. Bring to a boil.
3. Continue boiling on medium-high until the liquid is reduced by almost one-half, about 12 minutes.
4. Remove from heat. Whisk in the butter and lemon zest.
5. Divide the polenta into four servings, put a dollop of the raspberry preserves in the center of each, and drizzle with champagne reduction.
- From Donna Russell, Forking Delicious food group
Per serving: 261 calories, 3 grams protein, 50 grams carbohydrates, 9 grams sugar, 1 gram fat, 4 milligrams cholesterol, 156 milligrams sodium, 1 gram dietary fiber.
