Champagne Shrimp on Endive

  • Serves8
  • DifficultyEasy

For the Champagne Shrimp

1 bottle champagne or sparkling wine, chilled
2 lemons, sliced
3 sprigs tarragon
1 pound 16/20 shrimp, shelled and de-veined
splash champagne vinegar
2 heads Belgian endive
edible flowers, for garnish

For the Dip

½ cup mayonnaise
1 tablespoon prepared horseradish
1 tablespoon champagne vinegar
2 teaspoons finely chopped fresh tarragon

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.

Remove tail from shrimp and slice shrimp in half lengthwise. Toss shrimp with a splash of champagne vinegar and chill until ready to assemble.

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).

For the Dip:

Stir all ingredients together and chill until ready to assemble.

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