From the Valentine's Day Dinner: Champagne Battered Tarragon and Shallot Shrimp

(This is Post 2 in a four-part series - Valentine's Day Dinner)

The second course in our Valentine's Day dinner was to be shrimp, but how would I make it a little different and luxurious at the same time? The husband had eaten enough spicy, garlicky shrimp and I wanted to serve him something different, but with big flavors.

 
Champagne Battered Tarragon and Shallot Shrimp

1 cup flour

2 egg yolks, beaten

Salt and pepper to taste

1 tablespoon canola oil

1 cup champagne

1 large shallot, crushed

1 tablespoon tarragon, finely chopped

2 tablespoons olive oil

1 tablespoon red wine vinegar

8 large shrimp, peeled, deveined, tail-on

Additional canola oil for frying

In a medium bowl, stir together the flour, egg yolks, salt, pepper and tablespoon of oil. Slowly stir in the champagne, combining completely. Refrigerate for 3-6 hours.

In another medium bowl, whisk together the shallot, tarragon, olive oil and red wine vinegar. Toss with the shrimp and refrigerate until ready to cook.

Heat oil in a deep fryer according to manufacturer's directions. Shake marinade from shrimp and dip into the batter. Fry until goldn brown, sprinkle with salt and pepper. Serves two.