Poached Shrimp With Lemon Horseradish Dipping Sauce Food

SHRIMP COCKTAIL WITH LEMON DIPPING SAUCE

Steps:

• For Shrimp: Arrange Shrimp on serving platter, cover and refrigerate until serving.
• For Spicy Lemon Pepper Dipping Sauce: In medium bowl, combine all ingredients. Whisk thoroughly. Pour into small serving bowl.
• Serve chilled shrimp with dipping sauce on the side.

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.

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 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.

HOW TO POACH SHRIMP

Steps:

• In a medium saucepan, combine shrimp, cold water, lemon juice, lemon halves, dill sprigs, parsley sprigs, sugar, whole peppercorns and salt. Cook over medium heat, stirring often, until pink and firm to the touch, about 8 to 10 minutes.
• Remove pan from heat, cover, and let shrimp sit in broth for 2 minutes. Meanwhile, fill a medium bowl with ice water. Drain shrimp and discard lemon halves, herbs, and spices.
• Immediately plunge shrimp into ice water until chilled, about 3 minutes. Remove from ice water and pat dry with paper towels. Use in recipes such as shrimp salad, pasta, salad, etc.

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.

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

Steps:

• fill a large pot with about 1/2 gallon water.
• Squeeze in the lemon juice and toss in lemon halves for extra flavor.
• Add the bay leaf, thyme, peppercorns, garlic, and salt.
• Bring to a boil over medium heat.
• Simmer for 5 minutes to infuse the water with the aromatics.
• Before adding the shrimp, bring water to a rolling boil.
• Add the shrimp, them remove from heat and allow shrimp to poach for 7 to 8 minutes, until the turn pink.
• Using a slotted spoon, transfer the shrimp from the poaching liquid to a bowl.
• Chill shrimp in the refrigerator.