Combine shrimp, champagne, and salt in skillet, and cook over high heat. When liquid just begins to boil, remove shrimp from pan. Add shallots and tomatoes to champage, boil until liquid is reduced to 1/2 cup (about 8 minutes). Stir in 3/4 cup of cream, boil until slightly thick, about 1-2 minutes. Add shrimp to sauce, heat through. Adjust seasonings to taste.
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