Photo: Annabelle Breakey; Styling: Kevin Crafts Photo by: Photo: Annabelle Breakey; Styling: Kevin Crafts

Poached Shrimp with Meyer Lemon Ginger Sauce

Sunset JUNE 2011

  • Yield: Serves 8 to 10
  • Total: 35 Minutes


  • 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.

Nutritional Information

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