Lemon Chardonnay Shrimp

by: Chef Ben Davis

Compatible Wolf Appliances:


This is a great use for the Wolf Legacy Convection Steam Oven because the shrimp can steam in less time than it takes to bring water to a boil on the stove. Make sure to use a good quality white wine to impart its flavor to the shrimp. Do not rinse the shrimp prior to steaming and have the bowl of ice ready to go when the shrimp are done so they chill quickly and do not overcook.

4 - 6
Prep Time
Cook Time



Rack Position

Perforated Pan
Position - 2


  • 2 pounds, fresh or frozen shrimp (preferably 16/20 or 21/25 count), peeled and deveined
  • 2 tablespoons Kosher salt
  • 2 lemons, cut in half
  • 1/2 cup high-quality chardonnay or other white wine
  • 8 cups ice
  • 1/2 teaspoon baking soda
  • 4 ripe tomatoes, chopped
  • 2 celery stalks, chopped
  • 1 medium red onion, chopped
  • 2 teaspoons Tabasco sauce
  • 1 tablespoon worcestershire sauce
  • 1/2 cup ketchup
  • 1 tablespoon horseradish
  • 1 teaspoon celery seed
  • Kosher salt, to taste
  • freshly ground black pepper, to taste


If the shrimp are frozen, place in a colander and run under cold water until they are fully defrosted.

Toss the shrimp together with the salt and baking soda in a large bowl. Let the shrimp sit for 5 minutes.

Arrange the shrimp on the perforated tray for the Wolf Legacy Convection Steam Oven. Place the tray in rack position 2 and the solid tray in rack position 1.

Set the Wolf Legacy Convection Steam Oven to Steam Mode at 200°F and steam for 8 minutes.

To prepare the cocktail sauce, add tomatoes, onion, and celery to a blender and pulse until coarsely chopped. Add ketchup, horseradish, lemon juice, Tabasco, worcestershire sauce, celery seed, salt, and pepper, and blend until pureed. Taste and adjust seasoning as needed.

When the shrimp are done, pour into a large bowl full of ice. Immediately squeeze the lemons over the shrimp and drop the lemons into the bowl. Sprinkle with the wine, all the while tossing the shrimp with the ice, lemons, lemon juice, and wine.

Allow the shrimp to chill on the ice for 5 minutes. Drain off the ice and liquid and serve with cocktail sauce.