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cold_biteEasyFrench

Champagne Poached Shrimp

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

⏱️ Prep: 30min🍳 Cook: 5min⏰ Total: 35min👥 Serves: 16🌡️ cold
✓ gluten-free✓ dairy-free
⚠️ Contains: 🦐 Shellfish

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

💡 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

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.

🍸 Pairs Well With

Also pairs well with:

champagneproseccowhite-winevodka