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Here is a detailed recipe for Prosecco Butter Poached Shrimp, a dish that is both elegant and surprisingly simple to make. The gentle poaching method results in incredibly tender, luxurious shrimp infused with the bright, fruity, and aromatic flavors of Prosecco, herbs, and butter.
This recipe is naturally Gluten-Free.
Prosecco Butter Poached Shrimp
This method, inspired by classic French butter poaching (beurre monté), creates shrimp that are impossibly juicy and flavorful. They’re perfect for a special date night, a luxurious appetizer, or a stunning main course.
Yield: 2-3 servings as a main, 4 as an appetizer
Prep time: 10 minutes
Cook time: 15 minutes
Ingredients
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1 lb (450g) large shrimp or prawns, 16/20 or 21/25 count, peeled and deveined (tails on or off)
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1 cup (240ml) Prosecco (a dry or extra dry style works best)
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¾ cup (1.5 sticks or 170g) unsalted butter, cut into tablespoon-sized pieces, cold
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1 small shallot, finely minced (about 2 tablespoons)
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2 cloves garlic, minced
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1 sprig fresh thyme (or ½ tsp dried)
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1 bay leaf
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Zest of ½ a lemon
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2 tablespoons fresh lemon juice
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¼ teaspoon crushed red pepper flakes (optional, for a slight heat)
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Kosher salt and freshly ground black pepper
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2 tablespoons fresh parsley, chopped for garnish
Instructions
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Prepare the Shrimp: Pat the shrimp very dry with paper towels. This is crucial for a good sear. Season both sides lightly with salt and pepper. Set aside.
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Reduce the Prosecco Base: In a saucepan or skillet just large enough to hold the shrimp in a single layer later, combine the Prosecco, minced shallot, garlic, thyme sprig, bay leaf, and red pepper flakes (if using). Bring to a simmer over medium heat and cook until the liquid is reduced by about half, 5-7 minutes. You should have roughly ½ cup of liquid.
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Create the Beurre Monté (Butter Sauce): Reduce the heat to the lowest possible setting. Remove the thyme sprig and bay leaf. Whisk in 2-3 pieces of the cold butter. Once it melts and incorporates, add another piece, whisking constantly. Continue adding the butter one piece at a time, whisking continuously until a smooth, emulsified sauce forms. It should have the consistency of a thin hollandaise. Do not let it boil or the sauce will break (the butter will separate). If it looks like it’s getting too hot, pull the pan off the heat for a moment while you continue whisking.
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Poach the Shrimp: Once all the butter is incorporated, add the lemon zest and lemon juice to the sauce. Gently add the seasoned shrimp to the butter in a single layer. The heat should be so low that you only see tiny bubbles. Spoon the sauce over the shrimp constantly. Poach for 4-6 minutes, flipping once halfway through, until the shrimp are just opaque, pink, and firm to the touch.
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Serve Immediately: Use a slotted spoon to transfer the shrimp to warm bowls or plates. Spoon the luxurious Prosecco butter sauce over the top. Garnish with fresh chopped parsley and an extra grind of black pepper.
Chef’s Notes & Tips for Success
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The Key is Low Heat: The most important step is keeping the heat very low once the butter is added. Poaching, not simmering, is the goal. If the sauce breaks and looks oily, remove it from heat and add a tablespoon of cold water while whisking vigorously; it should come back together.
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Choosing Prosecco: Use a Prosecco you would enjoy drinking. The flavor concentrates, so a good quality bottle makes a difference. A dry (Brut) or extra dry style is best to avoid making the sauce too sweet.
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Serving Suggestions:
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Over Pasta or Risotto: Toss with gluten-free pasta or a creamy risotto to soak up every drop of the amazing sauce.
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With Crusty Bread: Serve with gluten-free bread or baguette for dipping into the butter sauce.
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As a Main Course: Excellent alongside simple steamed asparagus, roasted broccolini, or a fresh arugula salad.
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Make it a Meal: For a complete surf-and-turf, serve these shrimp alongside a simply grilled steak or chicken breast.
Enjoy your incredibly delicious and impressive Prosecco Butter Poached Shrimp
