• 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


  • 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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