Prosecco butter poached shrimp is a simple and elegant dish, its perfect to cozy up with on the couch or to impress friends at a small dinner party. The sauce is decadent and pairs so well with the toasted bread and shrimp. The prosecco butter also makes for a great pasta sauce, if you're in the need of some pasta with your shrimp you can easily cook some up and top with the sauce and shrimp to make a full meal.
Ingredients for the shrimp: (serves 2)
16 raw large shrimps, cleaned with tail on
2 cups Prosecco (leaves a glass for you to enjoy while cooking)
2 ½ sticks (1 ¼ cups) butter
Juice of 1 lemon
4 cloves garlic, finely chopped
1 tsp kosher salt
¼ tsp Aleppo pepper/ red pepper flakes
¼ tsp white pepper
¼ cup chopped parsley flakes
Ingredients for the Bread:
4 slices of Sour dough Bread
Olive oil (to drizzle)
½ tsp Aleppo pepper
½ tsp kosher salt
½ tsp lemon pepper seasoning
Instructions:
Turn on the oven's broiler to low (for toasting the bread)
Line a tray with tin foil, place the slices of bread on the tray and drizzle each side of the bread slices with olive oil. Mix the kosher salt, Aleppo pepper, and lemon pepper seasoning in a small ramekin then evenly sprinkle over all the bread slices. Set aside to toast later.
If your shrimp have not been cleaned, first devein them leaving the tails on. After cleaning use a paper towel to pat them dry and set them to the side.
Add the prosecco to a medium sauce pan over medium heat, bring to a boil, cook stirring occasionally and allow to reduce to about half (about twelve minutes), while this reduces cut up your butter into cubes,
Reduce the heat slightly enough that the prosecco isn't boiling, just a light simmer, while whisking add the butter in a few cubes at a time, continue to mix to allow the butter to emulsify with the prosecco.
Once all of the butter is incorporated, and in the lemon juice, crushed garlic, most of the parsley (save about a teaspoon for topping/garnish), and the kosher salt.
Allow the prosecco butter to simmer for 2 minutes, taste and adjust (add salt, pepper, more lemon as desired)
While this cooks, toast the Bread in the broiler for about 2-3 minutes per side.
Next Poach the shrimp in batches, about 5-6 at a time, add them into the sauce and allow to cook for 2-3 minutes, the shrimp will be white/pink when finished cooking, remove from the butter and set aside, then add the next round and so forth.
To serve put 8 shrimp to each bowl (2 bowls) and pour the prosecco butter over the shrimp, top with the reserved fresh chopped parsley. Serve with the sliced bread for dipping.
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