Looking for a show-stopping dish to dazzle your guests? Your search ends here with this exquisite recipe for Prosecco Butter Poached Shrimp! Picture this: succulent colossal shrimp luxuriously simmering in a flavorful poaching liquid enriched with reduced Prosecco wine, butter, zesty lemon, and aromatic garlic. By poaching them gently, every shrimp becomes a masterpiece of tenderness, juiciness, and an infusion of the delightful Prosecco sauce. These shrimp are truly versatile – relish them as a standalone delight accompanied by some crusty bread, or indulge in the ultimate special occasion meal by pairing them with a luscious risotto. This recipe is your go-to for an easy yet elegant culinary experience!
Prep Time: 10 minutes | Cook Time: 25 minutes | Total Time: 35 minutes | Yield: serves 4
- 16 ounces of Specially Selected Black Tiger Shrimp, thawed from frozen (see Recipe Notes)
- one 750mL bottle of Belletti Prosecco
- 1 1/4 cups (2 1/2 sticks) Simply Nature Organic Salted Butter, cut into tablespoons1 small
- lemon, juiced
- 1 small lemon, thinly sliced
- 8 cloves garlic, smashed
- optional: 2 teaspoons Stonemill Parsley Flakes
- kosher salt & ground black pepper
Shrimp prep: Transfer the thawed shrimp to a paper towel-lined plate. Use a paper towel to pat the shrimp as dry as possible. Set aside.
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.
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 of kosher salt & ground black pepper as desired.
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 for 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 the remaining shrimp.
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, by 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!
- Thawing frozen shrimp: The best way to thaw frozen shrimp, or any frozen protein for that matter, is to place them in a zip-top bag & submerge in cool water. Since the Specially Selected Black Tiger Shrimp are packaged in a sealed bag, all you have to do is place the bag in a large bowl & cover with cool water. The steady, cool temperature of the water creates a really controlled environment for the frozen shrimp to come up to room temperature. This is better from a food safety standpoint, since it limits bacterial growth. Refresh the water every 10 minutes or so, until the shrimp are completely thawed – 25-30 minutes, tops!
- Storage & reheating: These Prosecco butter poached shrimp are best served fresh, though leftovers will keep, stored in an airtight container in the refrigerator, for up to 2 days. Reheat in the microwave, just until warmed through.