Poached Shrimp with Lemon Horseradish Sauce (Side Dish)

Poached Shrimp with Lemon Horseradish Sauce (Side Dish)

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Serves: 4 Total Time: 34 minutes


  • For the Shrimp:
  • 2 cup dry white wine
  • 12 whole black peppercorns
  • 1 lemon
  • 1 Turkish bay leaf
  • Pinch of coarse kosher salt
  • 16 uncooked unpeeled large shrimp
  • For the Dipping sauce:
  • 1/2 cup crème fraîche or sour cream
  • 2 tablespoons chopped fresh chives
  • 2 teaspoons prepared white horseradish
  • 1 teaspoon finely grated lemon peel
  • Coarse kosher salt
  • Whole fresh chives (for garnish)



For shrimp: Fill medium bowl with ice water; set aside. Combine 2 cups water, wine, and next 4 ingredients in medium saucepan. Bring to boil. Add shrimp; reduce heat to low, cover, and poach just until shells are pink and shrimp are opaque in center, 4 minutes. Using slotted spoon, transfer shrimp to bowl with ice water; reserve poaching liquid and lemon half. Drain and peel shrimp, leaving tails intact.


For dipping sauce: Squeeze juice from reserved lemon half into poaching liquid in pan. Boil liquid until reduced to generous 2 tablespoons, about 20 minutes. Strain; cool.


Mix crème fraîche, chopped chives, horseradish, lemon peel, and 1 tablespoon reduced poaching liquid in small bowl. Season sauce with coarse salt and black pepper.


DO AHEAD: Shrimp and sauce can be made 1 day ahead. Cover separately; chill.

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