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Poached Shrimp with Meyer Lemon Ginger Sauce

Total Time
35 mins

su-Poached Shrimp with Meyer Lemon Ginger Sauce

Photo: Annabelle Breakey; Styling: Kevin Crafts
 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
Step 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

Pour in oil with motor running. Whirl in parsley, then chill sauce in a small bowl.

Step 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

Top Wine Picks:

Step 5

Elk Cove 2009 Pinot Blanc (Willamette Valley; $19). Fresh grapefruit and white peach aromatic jasmine and Meyer lemon zest.

Step 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

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.

Nutrition Facts

Amount Per Serving
Calories 228Calories from Fat 61
% Daily Value *
Total Fat 16g25%

Saturated Fat 1.9g10%
Cholesterol 110mg37%
Sodium 385mg17%
Total Carbohydrate 6.3g3%

Dietary Fiber 0.2g1%
Protein 15g30%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.