Prosecco Butter Poached Shrimp

Prosecco Butter Poached Shrimp


Enjoy them on their own with some crusty bread or pile them on top of risotto for the ultimate special occasion dinner.
  • 16 ounces Specially Selected Black Tiger Shrimp, thawed from frozen (see Recipe Notes)
  • one 750mL bottle Belletti Prosecco
  • 1¼ cup (2½ sticks) Simply Nature Organic Salted Butter, cut into tablespoons
  • 1 small lemon, juiced
  • 1 small lemon, thinly sliced
  • 8 cloves garlic, smashed
  • optional: 2 teaspoons Stonemill Parsley Flakes
  • kosher salt & ground black pepper
  1. Shrimp prep: Transfer the thawed shrimp to a paper towel-lined plate. Use paper towel to pat the shrimp as dry as possible. Set aside.
  2. Reduce the Prosecco by half: Add the Prosecco to a medium saucepan over medium-high heat. Bring the Prosecco to a boil. Cook, stirring occasionally, until reduced roughly by half, about 12-15 minutes.
  3. Prepare the Prosecco butter poaching liquid: Reduce the heat under the Prosecco to medium-low, just enough for the Prosecco to maintain a gentle simmer. Whisking constantly, add a few tablespoons of the butter to the saucepan with the Prosecco. Once melted, continue to add butter to the saucepan, working a few tablespoons at a time. Be sure to whisk steadily throughout this process to help the butter emulsify with the reduced Prosecco & adjust heat as needed to maintain a gentle simmer. Once all of the butter is incorporated, add in the aromatics – lemon juice, sliced lemon, crushed garlic, dried parsley, etc. Season with 2 teaspoons kosher salt & ground black pepper as desired. Simmer 2-3 minutes, whisking steadily, to bloom the aromatics. Taste & adjust seasoning as desired.
  4. Poach the shrimp: Working in batches of 5-6 shrimp at a time, add the shrimp to the saucepan. All of the shrimp should be submerged in the Prosecco butter poaching liquid. Adjust heat as needed to maintain a gentle simmer. Cook 2-3 minutes, just until the shrimp is bright pink with opaque flesh. Transfer the poached shrimp to a large plate or bowl & set aside. Repeat 2-3 times with remaining shrimp.
  5. Serve: Once all the shrimp are poached & cool enough to handle, peel them & serve immediately. You can enjoy this Prosecco butter poached shrimp appetizer-style with crusty bread, placing the shrimp in a shallow bowl & pouring some of the Prosecco butter poaching liquid over top. This Prosecco butter poached shrimp is also great as a special occasion main dish, served with some of its Prosecco butter poaching liquid over risotto, pasta, or mashed potatoes. Enjoy!

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