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Champagne Shrimp on Endive

Champagne Shrimp on Endive

Serves 8

Ingredients

Champagne Shrimp

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

Dip

  • 1/2 cup mayonnaise
  • 1 tbsp prepared horseradish
  • 1 tbsp champagne vinegar
  • 2 tsp finely chopped fresh tarragon
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Method

Champagne Shrimp

  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. To assemble, separate 16 endive spears and arrange on a platter. Spoon or pipe a teaspoonful of dip at the base of each spear.
  4. 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).

Dip

  1. Stir all ingredients together and chill until ready to assemble.
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