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Prosecco Butter Poached Shrimp Recipe

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3.8 from 63 reviews

Delight in the elegant flavors of Prosecco Butter Poached Shrimp, where succulent black tiger shrimp are gently simmered in a luxurious butter and Prosecco reduction infused with fresh lemon and garlic. This sophisticated dish is perfect for entertaining or a special occasion, offering a rich yet delicate seafood experience that pairs beautifully with crusty bread, pasta, risotto, or mashed potatoes.

  • Total Time: 35 minutes
  • Yield: 4 servings

Ingredients

Shrimp

  • 16 ounces Specially Selected Black Tiger Shrimp, thawed from frozen

Prosecco Butter Poaching Liquid

  • 1 750mL bottle Belletti Prosecco
  • 1 1/4 cup (2 1/2 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, to taste (approximately 2 teaspoons)
  • Ground black pepper, to taste

Instructions

  1. Prepare the shrimp: Transfer the thawed shrimp to a paper towel-lined plate and pat them dry thoroughly with paper towels. Set aside to ensure they are ready for the poaching process.
  2. Reduce the Prosecco: Pour the Prosecco into a medium saucepan and bring to a boil over medium-high heat. Stir occasionally and cook until the liquid is reduced by roughly half, about 12-15 minutes, concentrating the flavors.
  3. Create the Prosecco butter poaching liquid: Lower the heat to medium-low to maintain a gentle simmer. Begin whisking in the butter a few tablespoons at a time into the reduced Prosecco, ensuring it emulsifies smoothly. Once all butter is incorporated, add the lemon juice, lemon slices, smashed garlic, dried parsley flakes if using, and season with kosher salt and ground black pepper. Simmer for 2-3 minutes while whisking steadily to infuse the aromatics. Taste and adjust seasoning as needed.
  4. Poach the shrimp: In batches of about 5-6 shrimp, submerge them fully in the simmering Prosecco butter liquid. Maintain the gentle simmer and cook for 2-3 minutes, just until the shrimp turn bright pink and opaque. Use a slotted spoon to transfer the shrimp to a bowl and repeat with the remaining shrimp.
  5. Serve: Once all shrimp are poached and cool enough to handle, peel them if desired and serve immediately. Enjoy as an appetizer with crusty bread and a drizzle of the poaching liquid, or as a main dish over risotto, pasta, or mashed potatoes, garnished with some of the flavorful butter sauce.

Notes

  • Ensure shrimp are thoroughly dried before poaching to prevent excess water from diluting the poaching liquid.
  • Maintain a gentle simmer during butter incorporation and poaching to avoid breaking the emulsion or overcooking the shrimp.
  • Peeling the shrimp after poaching helps retain maximum flavor and juiciness.
  • Leftover poaching liquid can be strained and used as a flavorful sauce over other seafood or starch dishes.
  • This recipe works best with large black tiger shrimp for optimal texture and taste.
  • Author: Madelynn
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Category: Appetizer
  • Method: Stovetop
  • Cuisine: Italian
  • Diet: Halal

Find it online: https://allyumcooks.com/prosecco-butter-poached-shrimp-recipe/