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Prosecco Butter Poached Shrimp

In search of a festive meal to impress? Look no further than this Prosecco Butter Poached Shrimp recipe! Beautiful colossal shrimp slowly simmer in a full-flavored poaching liquid made of reduced Prosecco wine, butter, lemon, & garlic. Poaching them cooks the shrimp to perfection – 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 meal.


INGREDIENTS

  • 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) Organic Salted Butter, cut into tablespoons

  • 1 small lemon, juiced

  • 1 small lemon, thinly sliced

  • 8 cloves garlic, smashed

  • optional: 2 teaspoons Parsley Flakes

  • kosher salt & ground black pepper





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.

  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!


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.


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