Champagne Shrimp on Endive

Photo by Dana M.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

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

Directions

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.

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