Poached Shrimp with Lemon-Horseradish Dipping Sauce:

Cook time                    25 Min

Temp                           180°

Serves                          2

Prep Time                    20 Min

Ingredients:

• 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

Preparation:

1. Fill medium bowl with ice water and set aside.
2. Combine 1^st 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.