Very nice! Perfect over salad. The ginger is subtle but pleasantly present. I used dry vermouth for the white wine and less oil (~1/4 cup), both with good results. The method for cooking shrimp is brilliant. This is a keeper!!
Poached Shrimp with Meyer Lemon Ginger Sauce
Photo: Annabelle Breakey; Styling: Kevin Crafts
Yield: Serves 8 to 10
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Amount per serving
- Calories: 228
- Calories from fat: 61%
- Protein: 15g
- Fat: 16g
- Saturated fat: 1.9g
- Carbohydrate: 6.3g
- Fiber: 0.2g
- Sodium: 385mg
- Cholesterol: 110mg
- 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
- 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.
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