Poached Shrimp with Bay Leaves and Lemon

Name: Poached Shrimp with Bay Leaves and Lemon
Prep time: 1 h 30 min
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 6
Cuisine: Global
Ingredients: 4 bay leaves; 16 black peppercorns; 2 Tbsps good quality curry powder; 1 teaspoon Dijon mustard; 2 egg yolks; 1 small bunch fresh parsley, washed; 6 servings Splash hot sauce (recommended: Tabasco); 1 Idaho baking potato, washed and dried; 1 lemon, juiced; 1 Tbsp kosher salt plus more for seasoning; 1 lemon, cut into slices; 118 milliliters olive oil; 6 servings Red wine vinegar; 907 grams shrimp, fresh or frozen, in the shells; 2 Tbsps warm water; 2 liters water

Poached Shrimp with Bay Leaves and Lemon is a gluten free, dairy free, fodmap friendly, and whole 30 recipe with 6 servings. This main course has 373 calories, 33g of protein, and 22g of fat per serving. This recipe covers 21% of your daily requirements of vitamins and minerals. Head to the store and pick up shrimp, peppercorns, curry powder, and a few other things to make it today. To use up the lemon you could follow this main course with the Lemon Shortbread Cookies with Lemon Icing From preparation to the plate, this recipe takes approximately 1 hour and 30 minutes.

Instructions

Preheat the oven to 450 degrees F.

Equipment you will use

Oven

Place the potato inside to bake for 1 hour.

Ingredients you will need

Potato

Equipment you will use

Oven

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.

Ingredients you will need

Peppercorns

Bay Leaves

Hot Sauce

Parsley

Shrimp

Lemon

Water

Salt

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Sauce Pan

Knife

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.

Ingredients you will need

Shrimp

Equipment you will use

Kitchen Towels

Slotted Spoon

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.

Ingredients you will need

Potato

Equipment you will use

Knife

Oven

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.

Ingredients you will need

Curry Powder

Toast

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Frying Pan

Oven

Remove and set aside to cool. Split the potato in half lengthwise and scoop out the flesh.

Ingredients you will need

Potato

Transfer the flesh to a blender and add the warm water, egg yolks, mustard, and lemon juice. Pulse to blend.

Ingredients you will need

Lemon Juice

Egg Yolk

Mustard

Water

Equipment you will use

Blender

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.

Ingredients you will need

Curry Powder

Olive Oil

Vinegar

Equipment you will use

Blender

Serve the sauce in a bowl on the side with the shrimp.

Ingredients you will need

Shrimp

Sauce

Equipment you will use

Bowl

Equipment

Ingredients

Servings:

bay leaves 16

black peppercorns 2Tbsps

good quality curry powder 1teaspoon

Dijon mustard 2

egg yolks 1small bunch

fresh parsley, washed 6servings

Splash hot sauce (recommended: Tabasco)1

Idaho baking potato, washed and dried 1

lemon, juiced 1Tbsp

kosher salt plus more for seasoning 1

lemon, cut into slices 118milliliters

olive oil 6servings

Red wine vinegar 907grams

shrimp, fresh or frozen, in the shells 2Tbsps

warm water 2liters

water

Recommended wine: Pinot Grigio, Riesling, Sauvignon Blanc

Pinot Grigio, Riesling, and Sauvignon Blanc are great choices for Shrimp. These crisp white wines work well with shrimp prepared in a variety of ways, whether grilled, fried, or in garlic sauce. The Chehalem 3 Vineyard Pinot Gris with a 4.4 out of 5 star rating seems like a good match. It costs about 26 dollars per bottle.