Poached Shrimp with Meyer Lemon Ginger Sauce

Poached Shrimp with Meyer Lemon Ginger Sauce Recipe
Photo: Annabelle Breakey; Styling: Kevin Crafts

Yield:

Serves 8 to 10
Total time: 35 Minutes

Recipe from

Sunset

Recipe Time

Total: 35 Minutes

Nutritional Information

Calories 228
Caloriesfromfat 61 %
Protein 15 g
Fat 16 g
Satfat 1.9 g
Carbohydrate 6.3 g
Fiber 0.2 g
Sodium 385 mg
Cholesterol 110 mg

Ingredients

3/4 cup Meyer or regular lemon juice, divided
1/4 cup Dijon mustard
2 tablespoons chopped ginger
2 tablespoons brown sugar
1 1/2 teaspoons salt, divided
1 1/2 teaspoons pepper, divided
2/3 cup vegetable oil
1/2 cup chopped flat-leaf parsley
2 cups dry white wine
2 pounds rinsed, shelled, tail-on medium shrimp

Preparation

1. Whirl 1/2 cup lemon juice, mustard, ginger, brown sugar, and 1/2 tsp. each salt and pepper in a blender until smooth.

2. Pour in oil with motor running. Whirl in parsley, then chill sauce in a small bowl.

3. Boil 4 cups water, wine, 1/4 cup lemon juice, and 1 tsp. each salt and pepper in a large pot. Add shrimp; cover, remove from heat, and let steep just until shrimp are opaque, 3 to 4 minutes. Drain; immerse in ice water until cold. Serve with sauce.

Top Wine Picks:

Elk Cove 2009 Pinot Blanc (Willamette Valley; $19). Fresh grapefruit and white peach aromatic jasmine and Meyer lemon zest.

The Four Graces 2010 Pinot Blanc (Willamette Valley; $20). Exotic riot of spiced peaches, Asian pear, pink grapefruit, gardenia, and wet stones.

La Rochelle 2009 Pinot Blanc (Arroyo Seco; $24). Delicate and flamboyant at once, with lemon-lime, a core of white peach, touch of green apple, and light honeysuckle.

June 2011
My Notes

Only you will be able to view, print, and edit this note.

Add Note