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An overhead shot of Prosecco Butter Poached Shrimp served atop a bed of risotto in a black bowl rests atop a black textured surface. A few spoonfuls of poaching liquid have been poured over the shrimp & the dish has been garnished with freshly grated parmesan cheese and a lemon wedge tucked alongside the shrimp. Gold silverware, a glass filled with Prosecco, pieces of crusty bread and crumbs, a Prosecco bottle cork, and a black and white plaid linen napkin surround the bowl of shrimp.

Prosecco Butter Poached Shrimp

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 2 reviews
  • Author: Jess Larson
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: serves 4
  • Category: Main Dishes, Appetizer Recipes, Seafood Recipes
  • Method: Stovetop, Poached
  • Cuisine: American, Italian, French
  • Diet: Gluten Free

Description

This Prosecco Butter Poached Shrimp is the ultimate easy-yet-elegant special occasion meal! Beautiful colossal shrimp slowly simmer in a full-flavored poaching liquid made of reduced Prosecco wine, butter, lemon, & garlic. They’re tender, juicy, & infused with all of the aromatic flavor of the Prosecco sauce. Enjoy them on their own with some crusty bread or pile them on top of risotto for the ultimate special occasion dinner. 

Ingredients

Scale
  • 16 ounces Specially Selected Black Tiger Shrimp, thawed from frozen (see Recipe Notes)
  • one 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 & ground black pepperProsecco Butter Poached Shrimp ingredients arranged on a black textured surface: Specially Selected Black Tiger Shrimp, Belletti Prosecco, Simply Nature Organic Salted Butter, lemon, garlic, Stonemill Parsley Flakes.

Instructions

  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. A paper towel-lined plate filled with thawed Black Tiger Shrimp rests atop a black textured surface.
  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.How to Make Prosecco Butter Poached Shrimp, Step 2: Prosecco that has been reduced fills a medium saucepan that sits atop a black textured surface. A single cork and a gray and white striped linen napkin rest alongside the saucepan.
  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. How to Make Prosecco Butter Poached Shrimp, Step 3: Preparing the Prosecco Butter Poaching Liquid. Reduced Prosecco combined with butter, lemon juice, sliced lemon, crushed garlic cloves and dried parsley fills a medium saucepan. The saucepan sits atop a black textured surface and a gray and white striped linen napkin rests alongside the saucepan.
  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. How to Make Prosecco Butter Poached Shrimp, Step 4: Poach the shrimp. Gently poached shrimp rest inside of a saucepan filled with a lemon garlic Prosecco butter poaching liquid. The saucepan sits atop a black textured surface and a gray and white striped napkin rests alongside the saucepan.
  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!An overhead shot of Prosecco Butter Poached Shrimp served atop a bed of risotto in a black bowl rests atop a black textured surface. A few spoonfuls of poaching liquid have been poured over the shrimp & the dish has been garnished with freshly grated parmesan cheese and a lemon wedge tucked alongside the shrimp. Gold silverware, a glass filled with Prosecco, pieces of crusty bread and crumbs, a Prosecco bottle cork, and a black and white plaid linen napkin surround the bowl of shrimp.

Notes

  • 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.

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