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Champagne Poached Shrimp

Plump shrimp poached in champagne with herbs and served with elegant cocktail sauce

cold_biteEasyFrench
Prep30 minCook5 minTotal35 minServes16Tempcold
✓ gluten-free✓ dairy-free
⚠ Contains: 🦐 Shellfish
Recipe
Ingredients
  • 2 lbslarge shrimp(shell-on, 16-20 count)
  • 2 cupschampagne or sparkling wine
  • 2 cupswater
  • 1lemon(sliced)
  • 4 sprigsfresh thyme
  • 1 tbspkosher salt
  • 1 tspblack peppercorns
  • 1 cupketchup
  • 2 tbspprepared horseradish
  • 1 tbsplemon juice
  • 0.5 tspWorcestershire sauce
Make Ahead

Poach shrimp up to 24 hours ahead. Store peeled shrimp covered in refrigerator.

Instructions
  1. 1Combine champagne, water, lemon slices, thyme, salt, and peppercorns in large pot
  2. 2Bring to gentle simmer over medium heat
  3. 3Add shrimp and cook 2-3 minutes until just pink and curled
  4. 4Do not boil - gentle poaching keeps shrimp tender
  5. 5Immediately transfer shrimp to ice bath to stop cooking
  6. 6Once cooled, peel and devein shrimp, leaving tails on
  7. 7Mix ketchup, horseradish, lemon juice, and Worcestershire for cocktail sauce
  8. 8Arrange shrimp on platter of crushed ice
  9. 9Serve with cocktail sauce and lemon wedges
Notes
Pro Tips

Shell-on shrimp have more flavor; peel after cooking. The poaching liquid should simmer, never boil. The ice bath is crucial - it stops cooking instantly and keeps shrimp tender. Don't use your best champagne; a decent sparkling wine works perfectly. Fresh horseradish makes a difference in the sauce.

History & Origin

Shrimp cocktail has been a symbol of American celebration since the early 20th century. Poaching in champagne elevates the classic preparation, adding subtle complexity to the sweet shrimp. This technique turns a familiar appetizer into something worthy of midnight on December 31st.

Cocktail Pairings
Pairs Well With
champagneproseccowhite-winevodka
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