Champagne-Poached Shrimp

Shrimp take on a delightful sweetness when cooked ever so lightly in a champagne mixer.


2 cups water
2 cups champagne or sparkling wine
1 carrot, chopped
1 stalk celery, chopped
2 bay leaves
1 tablespoon black peppercorns, whole
1 tablespoon salt
1 pound jumbo shrimp, shell-on
Cocktail sauce, for serving


1) Combine water, champagne, carrot, celery, bay leaves, peppercorns, and salt in a large saucepan; bring to a boil over high heat. Add shrimp and simmer until shrimp just turn opaque, about 90 seconds. Remove and drain.

2) Chill shrimp at least 1 hour. Remove shells and serve with cocktail sauce.

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Published by Starsol