Poached Shrimp with Meyer Lemon Ginger Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
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 |
Directions:
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.
4. Top Wine Picks:
5. Elk Cove 2009 Pinot Blanc (Willamette Valley; $19). Fresh grapefruit and white peach aromatic jasmine and Meyer lemon zest.
6. The Four Graces 2010 Pinot Blanc (Willamette Valley; $20). Exotic riot of spiced peaches, Asian pear, pink grapefruit, gardenia, and wet stones.
7. 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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