Selim has been perfecting this dish for months now. And by perfecting, I mean tweaking it every single time he makes it, with each iteration a smidge more delicious than the last, even though the very first attempt was excellent! It all started one time when we had a left-over half bottle of wine and a ‘Manager’s Special’ of shrimp that needed to be eaten. From there, this has become one of our favorite dishes. He’s definitely figured out how to delicately poach the shrimp, while simultaneously achieving a beautiful flavor! Everyone loves shrimp, but let’s not lie here, the poaching liquid is what you want. There is no shame in drinking it. On that note – you want to use a halfway decent bottle of wine because the wine basically is your dish. I’m not saying spend $40, but take it a notch up from the Two-Buck Chuck.
This dish feels very elegant and complex, but it actually isn’t hard to make at all. As we’ve shared it, it is simply the shrimp and the poaching liquid, but you can take it a few different directions. Frequently, we just eat it in a bowl, allowing us to slurp up all of the delicious poaching liquid unencumbered. You can also serve it on top of pasta (or another starch, like rice), which we also do frequently (and as you see in our pictures from tonight), or with some bread to soak up the liquid.
White Wine Poached Shrimp
- 3 strips of bacon, sliced into lardons
- 1 medium onion, diced
- 4 cloves garlic, minced
- 1 (750mL) bottle dry white wine
- 1/4 tsp crushed red pepper flakes
- 1/4 tsp salt
- 1/4 cup Asiago (or other hard) cheese, thinly grated
- 1 lb fresh raw shrimp
- Peel and de-vein the shrimp if not already done for you.
- Cook the bacon in a large pan over medium heat until the fat is released and bacon is crispy. Then remove the bacon to the side.
- Add the onion to the bacon fat. Cook, stirring occasionally, for 3-4 minutes. Then add the garlic and cook just another 1-2 minutes. Don’t brown.
- Pour the bottle of wine into the pan. Add the red pepper flakes and salt. Simmer for 15-20 minutes, tasting to see that the alcohol has cooked off.
- Slowly sprinkle in the cheese, stirring as you go.
- Add the shrimp to the pan. Cover and cook, keeping the liquid at a slight simmer. Watch closely, removing from heat when the shrimp turn pink. This will only take 2-3 minutes!
- Serve with the reserved bacon bits on top. You also might want to consider topping with a little more Asiago!