Poached Shrimp with Lemon Horseradish Sauce (Side Dish)

Poached Shrimp with Lemon Horseradish Sauce (Side Dish)

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Total Time: 34 minutes
Servings: 4


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.
Have you made this recipe?I'd love to know! Leave a comment or recipe rating and tag me @amenuforyou on social media!

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