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Poached Shrimp with Meyer Lemon Ginger Sauce

Photo: Annabelle Breakey; Styling: Kevin Crafts
Total time 35 mins
Yield Serves 8 to 10

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

Nutrition 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

How to Make It

  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.

  4. Top Wine Picks:

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

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

  7. 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.