Prosecco-Poached Shrimp
Deliciously acidic and refreshing, champagne combined with butter, lemon, herbs, and spices creates a flavorful bath for poaching fresh or frozen shrimp!
Chef Billy Parisi
Chef Billy Parisi
Recipe - Heinen's of Rocky River
Prosecco-Poached Shrimp
Prep Time10 Minutes
Servings4
Cook Time50 Minutes
Ingredients
2 Tbsp. Heinen’s extra virgin olive oil (For the Risotto)
1 yellow onion, peeled and small diced (For the Risotto)
2 garlic cloves, finely minced (For the Risotto)
2 cups Heinen’s Arborio rice (For the Risotto)
½ cup white wine (For the Risotto)
4 cups Heinen’s chicken stock (For the Risotto)
3 Tbsp. Heinen’s unsalted butter (For the Risotto)
¾ cup of Heinen’s grated 24-month aged Parmigiano Reggiano (For the Risotto)
Salt, to taste (For the Risotto)
Pepper, to taste (For the Risotto)
1 bottle prosecco (For the Shrimp)
2 ½ sticks Heinen’s unsalted butter (For the Shrimp)
Juice of 1 lemon (For the Shrimp)
1 lemon, sliced thin (For the Shrimp)
4 -6 sprigs of parsley (For the Shrimp)
Salt, to taste (For the Shrimp)
Pepper, to taste (For the Shrimp)
1 lb. Jumbo Certi-Fresh Peeled & Deveined Tail On Frozen Shrimp, thawed (For the Shrimp)
Directions
- Add the olive oil to a medium-size pan over medium heat. Sauté the onions for 10-15 minutes or until lightly browned.
- Stir in the garlic and cook for 30-45 seconds.
- Add the rice and stir for 1-2 minutes to toast.
- Deglaze with the white wine and stir until it is absorbed.
- Add ½ cup of chicken stock. Continually stir until it is absorbed, then add the next ½ cup. Repeat the process until all of the chicken broth is used and the rice is cooked and creamy, about 15-20 minutes.
- Finish with the butter, cheese, salt, and pepper. Stir and set aside to keep warm.
- Add the prosecco to a medium-size pot and cook over high heat until the amount of liquid is reduced by half.
- Whisk in the butter until combined.
- Add the lemon juice, lemon slices, parsley, salt, and pepper. Mix to combine.
- Turn the heat to medium and add the shrimp in batches. Cook for 2-3 minutes, or until the shrimp is pink and cooked through.
- Serve the shrimp with the risotto and garnish with optional chopped parsley and red pepper flakes.
10 minutes
Prep Time
50 minutes
Cook Time
4
Servings
Directions
- Add the olive oil to a medium-size pan over medium heat. Sauté the onions for 10-15 minutes or until lightly browned.
- Stir in the garlic and cook for 30-45 seconds.
- Add the rice and stir for 1-2 minutes to toast.
- Deglaze with the white wine and stir until it is absorbed.
- Add ½ cup of chicken stock. Continually stir until it is absorbed, then add the next ½ cup. Repeat the process until all of the chicken broth is used and the rice is cooked and creamy, about 15-20 minutes.
- Finish with the butter, cheese, salt, and pepper. Stir and set aside to keep warm.
- Add the prosecco to a medium-size pot and cook over high heat until the amount of liquid is reduced by half.
- Whisk in the butter until combined.
- Add the lemon juice, lemon slices, parsley, salt, and pepper. Mix to combine.
- Turn the heat to medium and add the shrimp in batches. Cook for 2-3 minutes, or until the shrimp is pink and cooked through.
- Serve the shrimp with the risotto and garnish with optional chopped parsley and red pepper flakes.
