Poached Shrimp with Lemon-Horseradish Dipping Sauce
Delicate shrimp poached in white wine and aromatics, served with a creamy lemon-horseradish dipping sauce. This elegant appetizer combines the sweetness of shrimp with a zesty, tangy sauce.
Ingredients
- •1 cup dry white wine
- •6 whole black peppercorns
- •½ whole lemon
- •1 leaf Turkish bay leaf
- •1 pinch coarse kosher salt
- •8 whole uncooked unpeeled large shrimp
- •¼ cup crème fraîche or sour cream
- •1 tablespoon chopped fresh chives
- •1 teaspoon prepared white horseradish
- •½ teaspoon finely grated lemon peel
- •1 pinch Coarse kosher salt
- •4 sprigs Whole fresh chives
Cooking Instructions
- 1.
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.
10 min
- 2.
Squeeze juice from reserved lemon half into poaching liquid in pan. Boil liquid until reduced to generous 2 tablespoons, about 20 minutes. Strain; cool.
20 min
- 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.
5 min
- 4.
Spoon dipping sauce into short glasses. Arrange shrimp on rims. Garnish with whole fresh chives.
5 min
