Description
Prosecco Butter Poached Shrimp is a delicate and elegant seafood dish where large shrimp are gently cooked in a luscious sauce made from Prosecco, garlic, lemon juice, and melted butter. This recipe highlights the shrimp’s natural sweetness, enhanced by a rich, buttery, and slightly tangy poaching liquid, creating a perfect appetizer or light main course that’s quick to prepare and sure to impress.
Ingredients
Scale
Shrimp and Seasoning
- 1 lb large shrimp, peeled and deveined
- Salt and pepper to taste
Sauce
- 1 cup Prosecco
- 1/2 cup unsalted butter (1 stick)
- 2 cloves garlic, minced
- 1 tablespoon lemon juice
Garnish
- Fresh parsley, chopped
- Lemon slices
Instructions
- Prepare the Shrimp: Rinse the shrimp thoroughly under cold water and pat them dry with paper towels. Season lightly with salt and pepper and set aside to allow the flavors to penetrate.
- Heat the Prosecco: In a large skillet over medium heat, pour in the Prosecco and bring it to a gentle simmer. Allow it to reduce slightly for about 3 to 5 minutes, concentrating the flavors and softening the alcohol.
- Add Garlic and Lemon Juice: Stir in the minced garlic and lemon juice into the simmering Prosecco. Mix well to infuse the sauce with bright and aromatic notes.
- Melt Butter: Gradually add the unsalted butter to the skillet in small pieces, stirring continuously until it has completely melted and combined into a smooth, emulsified sauce.
- Poach the Shrimp: Add the seasoned shrimp to the skillet, ensuring they are evenly coated by the butter and Prosecco mixture. Cook the shrimp for about 2 to 3 minutes on each side or until they turn pink and opaque, indicating they are perfectly cooked.
- Adjust seasoning: Taste the sauce and add additional salt and pepper if necessary to enhance the overall flavor balance.
- Garnish: Sprinkle freshly chopped parsley over the shrimp and add lemon slices for a fresh and vibrant presentation.
- Serve Immediately: Transfer the shrimp along with the buttery Prosecco sauce to a serving dish and enjoy warm for the best flavor and texture.
Notes
- Use fresh large shrimp for the best texture and flavor.
- Do not overcook the shrimp to avoid rubbery texture; pink and opaque is perfect.
- Prosecco adds a subtle sweetness and acidity; if unavailable, a dry sparkling white wine can substitute.
- The melted butter should be added slowly to achieve a smooth emulsified sauce.
- This dish pairs wonderfully with crusty bread, over pasta, or with steamed vegetables.
