Prosecco-Poached Shrimp
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The following recipe, video and photography were provided by Chef Billy Parisi.
Drinking champagne is nice, but have you tried cooking with it? You’ve likely seen people cook with red and white wine, but bubbles are used far less often. Let’s change that with this Prosecco-Poached Shrimp!
Deliciously acidic and refreshing, champagne combined with butter, lemon, herbs, and spices creates a flavorful bath for poaching fresh or frozen shrimp!
Cooked for only 2-3 minutes and served over a creamy bed of homemade risotto, this elegant and easy dish was designed to be an entrée for any special occasion!
Why You’ll Love This Recipe
- You can use fresh or frozen shrimp. Heinen’s as has an incredible selection of responsibly sourced fresh and frozen shrimp in their Seafood Department and this recipe works well with either. If you choose frozen, grab a bag of Jumbo Certi-Fresh Peeled & Deveined Tail On Shrimp. They’re great to keep in your freezer and taste extremely fresh when defrosted.
- Poaching shrimp is a quick process. Poaching shrimp could not be easier or faster. It simply requires cooking the shrimp in a champagne, butter, lemon, herb, and spice liquid for 2-3 minutes until pink and tender. You could enjoy it as is, or serve it over risotto or pasta.
- You don’t have the make the risotto from scratch. Homemade risotto is undeniably delicious, but it can be time consuming and challenging. Luckily, Heinen’s offers a two varieties of ready-to-heat risotto in the Frozen Department. Simply grab a bag, heat on the stove top for 10 minutes, and dinner is done! It works well as the bed for this recipe but also makes a delicious side for other meals.
Prosecco-Poached Shrimp
Cook time: 50min Prep time: 10min Total time: 60min
Servings: 4
Ingredients
For the Risotto
- 2 Tbsp. Heinen’s extra virgin olive oil
- 1 yellow onion, peeled and small diced
- 2 garlic cloves, finely minced
- 2 cups Heinen’s Arborio rice
- ½ cup white wine
- 4 cups Heinen’s chicken stock
- 3 Tbsp. Heinen’s unsalted butter
- ¾ cup of Heinen’s grated 24-month aged Parmigiano Reggiano
- Salt and pepper, to taste
For the Shrimp
- 1 bottle prosecco
- 2 ½ sticks Heinen’s unsalted butter
- Juice of 1 lemon
- 1 lemon, sliced thin
- 4 -6 sprigs of parsley
- Salt and pepper, to taste
- 1 lb. Jumbo Certi-Fresh Peeled & Deveined Tail On Frozen Shrimp, thawed
Instructions
- Add the olive oil to a medium-size pan over medium heat. Sauté the onions for 10-15 minutes or until lightly browned.
- Stir in the garlic and cook for 30-45 seconds.
- Add the rice and stir for 1-2 minutes to toast.
- Deglaze with the white wine and stir until it is absorbed.
- Add ½ cup of chicken stock. Continually stir until it is absorbed, then add the next ½ cup. Repeat the process until all of the chicken broth is used and the rice is cooked and creamy, about 15-20 minutes.
- Finish with the butter, cheese, salt, and pepper. Stir and set aside to keep warm.
- Add the prosecco to a medium-size pot and cook over high heat until the amount of liquid is reduced by half.
- Whisk in the butter until combined.
- Add the lemon juice, lemon slices, parsley, salt, and pepper. Mix to combine.
- Turn the heat to medium and add the shrimp in batches. Cook for 2-3 minutes, or until the shrimp is pink and cooked through.
- Serve the shrimp with the risotto and garnish with optional chopped parsley and red pepper flakes.
