POACHED SHRIMP WITH BAY LEAVES AND LEMON
Provided by Alex Guarnaschelli
Time 1h30m
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- Preheat the oven to 450 degrees F. Place the potato inside to bake for 1 hour.
- Though these shrimp are served in the shell, run a small, sharp knife down the length of the shrimp to devein them. In a large saucepan, combine the water, lemon, parsley, peppercorns, bay leaves, salt, and hot sauce. Stir to blend and bring to a simmer. Remove from the heat and allow the liquid to cool for a few minutes. Add the shrimp and allow them to sit in the liquid, off the heat, until they are cooked in the middle, 3 to 5 minutes. Use a slotted spoon to remove the shrimp and drain them on a kitchen towel. Refrigerate until ready to serve.
- When the potato is tender (check by piercing with the tip of a knife), shut the oven off, remove the potato, and place it on a flat surface. Sprinkle the curry powder in a thin layer in an oven proof skillet and toast it in the oven (with the door open) until you smell the aroma of the curry, 2 minutes. Remove and set aside to cool. Split the potato in half lengthwise and scoop out the flesh. Transfer the flesh to a blender and add the warm water, egg yolks, mustard, and lemon juice. Pulse to blend. Add the curry powder and a splash of vinegar, if desired. With the blender running, pour a steady stream of the olive oil through the top, start with 1/2 cup and then taste. If needed, add more olive oil. Serve the sauce in a bowl on the side with the shrimp.
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Tarek Amin
[email protected]This recipe is a great starting point, but I think it could be improved with some additional ingredients. I'm going to experiment with different herbs and spices next time.
Fillimon Abaynhe
[email protected]I'm not a fan of bay leaves, so I omitted them from the recipe. The shrimp were still delicious.
Kalule Eddy
[email protected]The shrimp were overcooked and the broth was too salty. I'm not sure what went wrong.
Aileen Gervacio
[email protected]The poached shrimp were a bit bland. I think I'll add some more seasoning next time.
Teon Blwen5
[email protected]This recipe was easy to follow and the shrimp turned out great! The bay leaves and lemon added a subtle flavor that really elevated the dish.
KAMO Langa
[email protected]Excellent recipe! The shrimp were cooked perfectly and the broth was delicious. I'll definitely be making this again.
Pheagane Rapau
[email protected]The poached shrimp were tender and flavorful. The bay leaves and lemon added a nice touch.
Mss Sumi
[email protected]This recipe is a keeper! The shrimp were cooked to perfection and the bay leaves and lemon added a wonderful flavor. My family loved it.
Shorif Afridi
[email protected]Just made this dish and it was delicious! The shrimp were cooked perfectly and the broth was flavorful. I added a bit of extra lemon juice and it was perfect.
daniel nnatuanya
[email protected]The poached shrimp turned out amazing! The bay leaves and lemon added a nice touch of flavor. Will definitely try this recipe again.
Alvin Mulinge
[email protected]Tried this recipe and it was a hit! The shrimp were cooked perfectly and the broth was flavorful. Will definitely be making this again.
Grace LC
[email protected]This poached shrimp dish is a delightful culinary experience. The bay leaves and lemon infuse the shrimp with a subtle yet vibrant flavor that tantalizes the taste buds. The shrimp were cooked to perfection, tender and succulent with a delicate bounc