Try this shrimp recipe and impress your friends!... Poached Shrimp w/ Lemon Horserasdish Dipping Sauce Ingreds for shrimp- 1 C dry white wine 6 whole black peppercorns 1/2 C Sicilian Lemon Balsamic Vinegar 1 Turkish bay leaf pinch kosher salt 8 uncooked unpeeled large shrimp Ingreds for Dipping Sauce- 1/4 creme fraiche or sour cream 1 T chopped fresh chives 1 t prepared white horseradish coarse kosher salt whole fresh chives for garnish Fill med bowl with ice water and set aside. Combine 2 C water, wine and next 4 ingreds in med saucepan, bring to a boil. Add shrimp; reduce heato to low, cover and poach just until shells are pink and shrimp opaque in center, 3-4 mins. Using slotted spoon transfer shrimp to ice bath, reserve poaching liquid. Drain and peel shrimp, leaving tails intact. Devein shrimp. Boil reserved poaching liquid until reduced to generous 2 T, about 20 min. Strain, cool. Mix creme fraiche, chopped chives, horseradish and 1 T reduced poaching liquid in small bowl. Season with coarse salt and black pepper. Spoon dipping sauce into short glasses and arrange shrimp around rim. Garnish with whole fresh chives. Can be made 1 day ahead...if so, cover separately and chill.
Posted on: Tue, 18 Jun 2013 16:23:14 +0000
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