April 02, 2021 1 min read

Poached Shrimp with Lemon-Horseradish Dipping Sauce:

Cook time                    25 Min

Temp                           180°

Serves                          2

Prep Time                    20 Min


  • 2 C water
  • 1 Turkish bay leaf
  • 1C dry white wine
  • Pinch of coarse Kosher salt
  • 6 whole black peppercorns
  • ½ C Sicilian Lemon Balsamic Vinegar
  • 8 uncooked, unpeeled large shrimp
  • bowl of ice water for chilling shrimp after poaching

Dipping Sauce Ingredients:

  • ¼ C crème fraiche or sour cream
  • 1 T Sicilian Lemon Balsamic Vinegar
  • 1 T fresh chopped chives
  • Coarse Kosher salt and black pepper (to taste)
  • 1 t prepared white horseradish
  • Whole fresh chives for garnish



  1. Fill medium bowl with ice water and set aside.
  2. Combine 1st 6 ingredients in a medium saucepan and bring to a boil.
  3. Add shrimp; reduce heat to low, cover and poach until shells are pink and shrimp have opaque centers (3-4 min).
  4. Use slotted spoon to transfer shrimp to ice bath, reserve poaching liquid. Drain & peel shrimp, leaving tails intact, and devein.
  5. For dipping sauce, boil remaining poaching liquid until reduced to 2-3 T (about 20 mins), then strain and cool.
  6. Mix crème fraiche, chopped chives, horseradish and 1 T of reduced poached liquid in a small bowl and season to taste with salt & pepper. (Shrimp & sauce can be made 1 day ahead; cover separately then chill.
  7. Spoon dipping sauce into short glasses. Arrange shrimp on rims, garnish with whole chives.