Champagne Shrimp on Endive

  • 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 chicory
  • 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.

Rule the Kitchen with More Recipe Faves

Champagne granita
Champagne granita
Time
5
Serves
8
Difficulty
Easy
Champagne cocktail
Champagne cocktail
Time
-
Serves
4
Difficulty
Easy
Champagne sangria
Champagne sangria
Time
5
Serves
06-Aug
Difficulty
Easy
Endive, Pear, and Roquefort Salad
Time
-
Serves
3
Difficulty
Easy