Champagne Butter Poached Shrimp with Grits
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.
Champagne butter poached shrimp served over creamy cheddar stone-ground grits for an indulgent and romantic Southern dinner.
Nutrition per serving
Ingredients
main
poaching liquid
sauce and grits
grits
sauce
Instructions
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.
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.
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.
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.
Substitutions
Common mistakes
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