Poached Shrimp with Lemon-Horseradish Dipping Sauce
Poached Shrimp with Lemon-Horseradish Dipping Sauce
40 minutes
30 minutes
Appetizers
Ingredients
- 1 cup dry white wine
- 6 whole black peppercorns
- 1/2 cup Sicilian Lemon Balsamic
- 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 tablespoon Sicilian Lemon Balsamic
- Coarse kosher salt
- Whole fresh chives (for garnish)
Directions
- Fill medium bowl with ice water, set aside. Combine 2 cups water, wine, black peppercorns, Fustini's Sicilian Lemon and bay leaf in medium saucepan. Bring to a boil. Add shrimp, reduce heat to low, cover and poach just until shells are pink and shrimp are opaque in center, 3-4 minutes. Using slotted spoon, tranfer shrimp to ice water, reserve poaching liquid. Drain, peel and devein shrimp, leaving the tails intact.
- Boil poaching liquid until reduced to generous 2 tablespoons, about 20 minutes. Strain and cool. Mix cré,me fraiche, chopped chives, horseradish and 1 tbsp reduced poaching liquid in a small bowl. Season with salt and pepper. Spoon dipping sauce into 4 short glasses, arrange 4 shrimp on rim of each glass. Garnish with whole fresh chives and lemon zest.
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