PREPARATION: 15 min
COOKING: 10 min
1 pound tiger shrimp, peeled
3 tablespoons butter
1 cup champagne
1 cup heavy cream
2 tablespoons all purpuse flour
2 tablespoons Red Lumpfish Caviar
1 tablespoon roasted garlic slices (optional)
Pink salt and ground pepper to taste
In a large skillet melt the butter over high heat.
Sear the shrimps add garlic slices and let cook for a few seconds.
Deglaze with champagne.
Reduce the champagne until half and add the cream, lumpfish caviar and stir the flour.
Bring to a boil and cook for 3-5 minutes.
Season with salt and pepper.
Serve with prepared couscus.