Poached Shrimp with Meyer Lemon Ginger Sauce
Photo: Annabelle Breakey; Styling: Kevin Crafts
How to Make It
Step 1
1
Whirl 1/2 cup lemon juice, mustard, ginger, brown sugar, and 1/2 tsp. each salt and pepper in a blender until smooth.
Step 2
2
Pour in oil with motor running. Whirl in parsley, then chill sauce in a small bowl.
Step 3
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.
Step 4
4
Top Wine Picks:
Step 5
5
Elk Cove 2009 Pinot Blanc (Willamette Valley; $19). Fresh grapefruit and white peach aromatic jasmine and Meyer lemon zest.
Step 6
6
The Four Graces 2010 Pinot Blanc (Willamette Valley; $20). Exotic riot of spiced peaches, Asian pear, pink grapefruit, gardenia, and wet stones.
Step 7
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.
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
Step 1
1
Whirl 1/2 cup lemon juice, mustard, ginger, brown sugar, and 1/2 tsp. each salt and pepper in a blender until smooth.
Step 2
2
Pour in oil with motor running. Whirl in parsley, then chill sauce in a small bowl.
Step 3
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.
Step 4
4
Top Wine Picks:
Step 5
5
Elk Cove 2009 Pinot Blanc (Willamette Valley; $19). Fresh grapefruit and white peach aromatic jasmine and Meyer lemon zest.
Step 6
6
The Four Graces 2010 Pinot Blanc (Willamette Valley; $20). Exotic riot of spiced peaches, Asian pear, pink grapefruit, gardenia, and wet stones.
Step 7
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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