Vermouth-Poached Shrimp with Ginger Remoulade

Name: Vermouth-Poached Shrimp with Ginger Remoulade
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 8
Cuisine: Global
Ingredients: 118 milliliters Heinz Chili Sauce; 1 Tbsp Creole or other grainy mustard; 1 Tbsp Dijon mustard; 710 milliliters dry vermouth; 1 Tbsp minced fresh ginger; 1 garlic clove, coarsely chopped; 8 servings Hot sauce; 2 Tbsps fresh lemon juice; 8 servings Salt; 4 scallions, chopped; 1 kilograms shrimp, shelled and deveined; 1 teaspoon sweet paprika; 59 milliliters vegetable oil

Vermouth-Poached Shrimp with Ginger Remoulade is a gluten free, dairy free, and pescatarian recipe with 8 servings. One portion of this dish contains roughly 30g of protein, 9g of fat, and a total of 298 calories. This recipe covers 17% of your daily requirements of vitamins and minerals. Head to the store and pick up salt, creole, shrimp, and a few other things to make it today. To use up the lemon juice you could follow this main course with the Lemon Shortbread Cookies with Lemon Icing It works best as a main course, and is done in approximately 1 hour.

Instructions

In a food processor, combine the scallions, Heinz sauce, lemon juice, ginger, mustards, garlic and paprika and process until smooth. With the machine on, gradually pour in the oil and process until blended. Season with hot sauce and salt.

Ingredients you will need

Lemon Juice

Hot Sauce

Green Onions

Paprika

Garlic

Ginger

Sauce

Salt

Cooking Oil

Equipment you will use

Food Processor

Transfer to a bowl and refrigerate.

Equipment you will use

Bowl

In a large skillet, bring the vermouth to a boil.

Ingredients you will need

Vermouth

Equipment you will use

Frying Pan

Add the shrimp and cook over low heat, turning once, until just pink and curled, 8 minutes; drain and let cool to room temperature, then cover and refrigerate.

Ingredients you will need

Shrimp

Serve with the remoulade.

Ingredients you will need

Remoulade

Equipment

Food Processor

Bowl

Frying Pan

Ingredients

Servings:

118milliliters

Heinz Chili Sauce 1Tbsp

Creole or other grainy mustard 1Tbsp

Dijon mustard 710milliliters

dry vermouth 1Tbsp

minced fresh ginger 1

garlic clove, coarsely chopped 8servings

Hot sauce 2Tbsps

fresh lemon juice 8servings

Salt 4

scallions, chopped 1kilograms

shrimp, shelled and deveined 1teaspoon

sweet paprika 59milliliters

vegetable oil

Recommended wine: Pinot Grigio, Riesling, Sauvignon Blanc

Shrimp works really well with Pinot Grigio, Riesling, and Sauvignon Blanc. These crisp white wines work well with shrimp prepared in a variety of ways, whether grilled, fried, or in garlic sauce. The GIFFT by Kathie Lee Gifford Pinot Grigio with a 4.8 out of 5 star rating seems like a good match. It costs about 15 dollars per bottle.