How to Make the Perfect Champagne Butter Poached Shrimp with Grits
American Southern · Medium · 45 min · 2 servings
Plump shrimp gently poached in a champagne butter sauce are served over stone-ground cheddar grits for a luxurious Southern-meets-celebratory date night dish that is as indulgent as it is comforting. The champagne lends a subtle elegance and brightness that makes every bite feel like a toast to the evening.
Why this recipe works
This Champagne Butter Poached Shrimp with Grits recipe has been crafted to deliver restaurant-quality results in your home kitchen. At just 45 minutes from start to finish, it fits perfectly into a busy schedule without sacrificing flavor. Each serving comes in at 590 calories with 36g of protein, making it a balanced choice for any meal.
What you will need
This recipe uses 6 simple ingredients that you can find at any grocery store:
- 12 large shrimp peeled and deveined tails on
- 0.75 cup champagne or dry sparkling wine
- 4 tablespoons cold unsalted butter cubed divided
- 0.75 cup stone-ground grits
- 0.5 cup sharp cheddar cheese shredded
- 2 cloves garlic minced
Step by step instructions
Step 1: Cook the Stone Ground Grits
Bring 3 cups of salted water to a boil in a medium saucepan. Slowly whisk in the stone-ground grits and reduce heat to low. Cook stirring frequently for 20 to 25 minutes until thick and creamy. Stir in 2 tablespoons of butter and the shredded cheddar cheese. Season with salt and keep warm.
Step 2: Build the Champagne Butter Sauce
In a wide skillet over medium heat combine champagne and minced garlic. Bring to a gentle simmer and cook for 3 minutes to reduce slightly and cook off some of the alcohol. The sauce should smell fragrant and slightly bright from the wine.
Step 3: Poach the Shrimp
Reduce heat to medium-low and add remaining cold butter cubes to the champagne reduction whisking constantly to create an emulsified sauce. Add shrimp to the pan and gently poach in the butter sauce for 2 to 3 minutes per side until pink and just curled. Do not overcook.
Step 4: Plate and Serve
Ladle the creamy cheddar grits into two wide shallow bowls. Arrange the champagne butter shrimp on top and spoon plenty of the sauce over and around everything. Garnish with thinly sliced chives and a crack of black pepper. Serve immediately with crusty bread.
Easy substitutions
Missing an ingredient? Here are some swaps that work perfectly:
- champagne → dry white wine such as Pinot Grigio or Sauvignon Blanc for a similarly acidic brightness
- stone-ground grits → polenta which has a very similar texture and cooking method
Common mistakes to avoid
Watch out for these pitfalls that can affect your results:
- Overcooking the shrimp in the poaching butter which makes them rubbery and tough
- Adding the cold butter to the champagne too quickly which breaks the emulsification and leaves a greasy sauce
Nutrition facts
Per serving: 590 calories, 36g protein, 44g carbs, 28g fat, 2g fiber.
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