Tuesday, February 15, 2011

Chilled Poached Shrimp With Lemon-Horseradish Sauce

Shrimp and sauce can be made one day ahead. Cover separately; chill.

Ingredients for the shrimp:
1 cup dry white wine
6 whole black peppercorns
1/2 lemon
1 Turkish bay leaf
Pinch of coarse kosher salt
8 uncooked unpeeled large shrimp

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Ingredients for the dipping sauce:
1/4 cup crème fraîche or sour cream
1 T chopped fresh chives
1 teaspoon prepared white horseradish
1/2 teaspoon finely grated lemon peel
coarse kosher salt
whole fresh chives (for garnish)
Preparing the shrimp:
Fill medium bowl with ice water; set aside. Combine 2 cups water, wine, and next 4 ingredients in medium saucepan. Bring to boil. Add shrimp; reduce heat to low, cover, and poach just until shells are pink and shrimp are opaque in center, 3 to 4 minutes. Using slotted spoon, transfer shrimp to bowl with ice water; reserve poaching liquid and lemon half. Drain and peel shrimp, leaving tails intact. Devein shrimp.

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Preparing the dipping sauce:
Squeeze juice from reserved lemon half into poaching liquid in pan. Boil liquid until reduced to generous 2 tablespoons, about 20 minutes. Strain; cool.

Mix crème fraîche, chopped chives, horseradish, lemon peel, and 1 tablespoon reduced poaching liquid in small bowl. Season sauce with coarse salt and black pepper.

* * * * * * *

Assembling the dish:
Spoon dipping sauce into short glasses. Arrange shrimp on rims. Garnish with whole fresh chives

Serves 2
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