Menu Enter a recipe name, ingredient, keyword...

maredan

Champagne Shrimp on Endive

By

Google Ads
Rate this recipe 0/5 (0 Votes)

Ingredients

  • Champagne Shrimp
  • 1 * 1 bottle champagne or sparkling wine, chilled
  • 2 * 2 lemons, sliced
  • 3 * 3 sprigs tarragon
  • 1 * 1 pound 16/20 shrimp, shelled and de-veined
  • * splash champagne vinegar
  • 2 * 2 heads Belgian endive
  • * edible flowers, for garnish
  • Dip
  • 1/2 * 1/2 cup mayonnaise
  • 1 * 1 tablespoon prepared horseradish
  • 1 * 1 tablespoon champagne vinegar
  • 2 * 2 teaspoons finely chopped fresh tarragon

Details

Servings 6

Preparation

Step 1

Champagne Shrimp

1. For shrimp, bring champagne, lemons and tarragon up to a simmer (I start with chilled champagne as the bottle will open without spilling). Add shrimp and cook, just below a simmer until pink, about 3 minutes. Remove with a slotted spoon and cool.
2. Remove tail from shrimp and slice shrimp in half lengthwise. Toss shrimp with a splash of champagne vinegar and chill until ready to assemble.
3. To assemble, separate 16 endive spears and arrange on a platter. Spoon or pipe a teaspoonful of dip at the base of each spear.
4. Arrange 2 shrimp halves over dip (shrimp can curl over each other). Garnish with a petal from a flower (or a single flower if small).

Dip

1. Stir all ingredients together and chill until ready to assemble.

You'll also love

Review this recipe

Creamy Shrimp Salad with Endive and Cucumber Endive and Pear Salad