Poached Shrimp with Lemon-Horseradish Dipping Sauce

Poached Shrimp with Lemon-Horseradish Dipping Sauce
Photo by Craig Cutler


  • 1 cup dry white wine:
  • 6 whole black peppercorns
  • 1 Turkish bay leaf
  • 8 uncooked unpeeled large shrimp
  • ½ teaspoon finely grated lemon peel
  • Pinch of coarse kosher salt
  • ½ lemon
  • + 5 more ingredients
    • Whole fresh chives (for garnish)
    • Coarse kosher salt
    • 1 teaspoon prepared white horseradish
    • 1 tablespoon chopped fresh chives
    • ¼ cup crème frache or sour cream

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 bo...

View full recipe at Epicurious


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