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The following recipe, video and photography were provided by our partner, Chef Billy Parisi.
Drinking champagne is nice, but have you tried cooking with it? You’ve likely seen chefs cook with red and white wine on your favorite cooking show or foodie social media account, but bubbles are used far less often. Let’s change that by making this Prosecco-Poached Shrimp!
Deliciously acidic and refreshing, champagne, when combined with butter, lemon, herbs and spices creates the perfect bath for poaching Heinen’s fresh shrimp! Cooked for only 2-3 minutes and served over a creamy bed of homemade risotto, this elegant yet easy dish was the designed to be the entrée at every New Year’s Eve dinner party!
Prosecco-Poached Shrimp
- Cook time:
- 50min
- Prep time:
- 10min
- Total time:
- 60min
- Servings:
- 4
Ingredients
For the Risotto
- 2 Tbsp. Heinen’s olive oil
- 1 yellow onion, peeled and small diced
- 2 garlic cloves, finely minced
- 2 cups Heinen’s Arborio rice
- ½ cup white wine
- 4 cups Heinen’s chicken stock
- 3 Tbsp. Heinen’s unsalted butter
- ¾ cup of Heinen’s grated 24-month aged Parmigiano Reggiano
- Salt and pepper, to taste
For the Shrimp
- 1 bottle Vin Hunter Prosecco
- 2 ½ sticks Heinen’s unsalted butter
- Juice of 1 lemon
- 1 lemon, sliced thin
- 4 -6 sprigs of parsley
- Salt and pepper, to taste
- 1 lb. Heinen’s fresh 16/20 shrimp, peeled and deveined
Instructions
- Add the olive oil to a medium-sized 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 butter, cheese, salt and pepper. Stir and set aside to keep warm.
- Add the Prosecco to a medium-sized pot and cook over high heat until the amount of liquid is reduced by one 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 pinked and cooked through.
- Serve the shrimp with the risotto and garnish with optional chopped parsley and red pepper flakes.
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