Poached Shrimp With Dipping Sauce Food

HOW TO MAKE POACHED SHRIMP

Steps:

• In a large pot, over medium-high heat, add water, black peppercorns, fresh parsley, lemon juice, lemon halves, Kosher salt, and bay leaf.
• Bring the water to a rapid boil.
• Add the shrimp to the water. Remove the pot from the heat and cover with a lid.
• Let the shrimp poach in the liquid about 5 minutes. Shrimp will be cooked through and pink in color.
• While the shrimp poaches, prepare a large bowl of ice water. Set aside.
• Use a wire mesh strainer or slotted spoon to remove the shrimp to the bowl of ice water.
• Let shrimp cool for about 10 minutes before removing from the ice bath with a slotted spoon.
• Serve shrimp with a dipping sauce such as cocktail sauce, make shrimp salad, add to pasta salads, etc.

POACHED SHRIMP

Steps:

• Bring water, lemon, and bay leaf to a boil, covered, in a medium saucepan. Add 1 tablespoon salt. Reduce heat to low, and simmer for 10 minutes.
• Raise heat to high, and return water to a boil. Add shrimp; cook until bright pink and opaque, 1 1/2 to 2 minutes. Immediately transfer shrimp to a rimmed baking sheet using a slotted spoon; cover with ice, and let stand for 5 minutes.

POACHED SHRIMP WITH DIPPING SAUCE

Steps:

• In a large saucepan, combine shrimp, 3 cups water, soy sauce, anise, peppercorns and ginger. Bring to a boil, then turn off heat and let sit, undisturbed, for about 30 minutes. If you are not serving right away, refrigerate shrimp in liquid; recipe may be prepared to this point a day before serving.
• When ready to serve, drain shrimp, and put on a platter. Whisk together hoisin and sesame oil in a small bowl; serve shrimp with this sauce.

POACHED SHRIMP WITH LEMON-HORSERADISH DIPPING SAUCE

Steps:

• For shrimp:
• 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 bowl with ice water; reserve poaching liquid and lemon half. Drain and peel shrimp, leaving tails intact. Devein shrimp.
• For dipping sauce:
• Squeeze juice from reserved lemon half into poaching liquid in pan. Boil liquid until reduced to generous 2 tablespoons, about 20 minutes. Strain; cool.
• Mix crème fraîche, chopped chives, horseradish, lemon peel, and 1 tablespoon reduced poaching liquid in small bowl. Season sauce with coarse salt and black pepper. DO AHEAD: Shrimp and sauce can be made 1 day ahead. Cover separately; chill.
• Spoon dipping sauce into short glasses. Arrange shrimp on rims. Garnish with whole fresh chives.

5 GREAT PRAWN DIPPING SAUCES

Steps:

• Place ingredients in a bowl and mix to combine.
• Adjust salt to taste (Note 3).
• Place all ingredients except coriander in a bowl, whisk well. Stir through coriander and add salt and pepper to taste. Rest 20 minutes before using.

POACHED SHRIMP

Steps:

• Fill a large pot with about a 1/2 gallon of water, add the salt and squeeze in the lemon juice; toss the halves in there too for extra flavor. Add the herbs and seafood seasoning. Bring to a boil over medium-high heat and simmer for 5 minutes to infuse the water with the aromatics.
• Reduce heat to medium-low and add shrimp. Simmer, uncovered, for 5 minutes or until the shrimp are bright pink and the tails curl. Using a slotted spoon, remove the shrimp from the poaching liquid and chill thoroughly before peeling. Serve with lemon wedges and Bloody Mary Cocktail Sauce as part of a raw shellfish bar.
• Combine the tomatoes, celery, and onion in a blender and puree to break the vegetables down. Add the remaining ingredients and puree until smooth. Chill before serving with a raw bar.

POACHED FISH IN SHRIMP SAUCE

Steps:

• Sauce:Melt margarine in a saucepan over low heat.
• Stir in flour then gradually add the half and half.
• Cook over medium heat until thickened, stirring constantly.
• Add remaining ingredients and simmer over very low heat while preparing fish.
• Fish:Roll up each fillet from the larger end and secure with a toothpick and place in a glass 9 x 13 baking dish.
• Add milk, salt, and pepper to the fish.
• Cover with waxed paper and microwave for 3 minutes on full power.
• Remove fillets from baking dish, discard liquid and then put the fish back into the dish.
• Pour hot shrimp sauce over the fish and bake for 15 minutes at 350 degees.

HIYASHI SOMEN - COLD NOODLES WITH DIPPING SAUCE MARK BITTMAN

Steps:

• Combine the dashi with the soy sauce, mirin, sugar, and dried shrimp if you're using them in a small saucepan over medium heat. Cook, stirring, just until the sugar is dissolved, then strain the dipping sauce into another container sitting on a bowl of ice to cool (you want it to be between ice cold and room temperature).
• Bring a large pot of water to a boil and add salt. Drop in the somen and cook for 2 to 4 minutes, until tender, then rinse them in a colander under cold running water.
• Serve each guest a small bowl of noodles, twisted into a little nest on top of a couple of ice cubes, and a small bowl with 1/2 cup of the dipping sauce scattered with the minced scallion on the side. Pass a little dish of wasabi, if desired, stir into the dipping sauce.

PERFECTLY POACHED SHRIMP WITH GREEN GODDESS SAUCE

Steps:

• For sauce:
• Finely chop garlic in food processor. Add all remaining ingredients; blend until smooth and pale green. Season sauce to taste with salt and pepper. Transfer sauce to serving bowl. Cover and refrigerate until cold. (Can be prepared 2 days ahead. Keep refrigerated.)
• For shrimp:
• Fill 2 large bowls with ice water; set aside. Bring very large pot of water to boil over high heat. Add 1/2 cup coarse salt to boiling water; return to boil. Rub shrimp in another large bowl with remaining 1/4 cup salt. Add shrimp to boiling salted water and cook just until cooked through, about 3 minutes (water will not return to boil). Immediately drain shrimp in colander, then quickly divide between prepared bowls of ice water; cool completely. Drain well. Peel and devein shrimp, leaving tails intact. Arrange shrimp on platter. (Can be made 4 hours ahead. Cover and refrigerate.) Serve shrimp with sauce.

POACHED CAJUN SHRIMP

Steps:

• In a stock pot bring water, white wine, and Cajun seasoning to a boil. Add shrimp to liquid reduce to simmer and cook until shrimp turns pink, about 8 minutes. Remove from heat and let sit in liquid 3 more minutes, then drain. Can be served warm or chilled.