Poached Shrimp with Lemon-Horseradish Dipping Sauce |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 2 |
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Any shrimp will work in this recipe, but for the best-tasting, most sustainable choice, go for American farmed or wild shrimp. Ingredients:
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 |
1/4 cup crème fraîche or sour cream |
1 tablespoon chopped fresh chives |
1 teaspoon prepared white horseradish |
1/2 teaspoon finely grated lemon peel |
coarse kosher salt |
whole fresh chives (for garnish) |
Directions:
1. For 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.
2. For 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.
3. 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. DO AHEAD: Shrimp and sauce can be made 1 day ahead. Cover separately; chill.
4. Spoon dipping sauce into short glasses. Arrange shrimp on rims. Garnish with whole fresh chives.
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