Champagne Shrimp on Endive
Champagne Shrimp on Endive
Get this quick and easy shrimp recipe from Fresh with Anna Olson.
  • Difficulty Level Moderate
  • Technique Simmer
  • Preparation Time 10 minutes
  • Cooking Time 3 minutes
  • Yield 4 servings
  • Shrimp:
  • 1 bottle champagne or sparkling wine, chilled
  • 2 lemons, sliced
  • 3 tarragon sprigs
  • 454 grams &frac1620; shrimp, shelled and de-veined
  • Splash champagne vinegar
  • Dip:
  • ½ cup mayonnaise
  • 1 tablespoon prepared horseradish
  • 1 tablespoon champagne vinegar
  • 2 teaspoons finely chopped fresh tarragon
  • For assembly:
  • 2 heads Belgian endive
  • Edible flowers, for garnish
  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. For dip, stir all ingredients together a chill until ready to assemble
  4. To assemble, separate 16 endive spears and arrange on a platter. Spoon or pipe a teaspoonful of dip at the base of each spear. 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)

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