Poached Shrimp With Bay Leaves And Lemon
Serves: 4
Carole Volkman
1 January 1970
Based on User reviews:
46
Spice
46
Sweetness
49
Sourness
41
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
1 small
Parsley (bunch fresh, washed)2 tbsps
Curry Powder (good quality)2 tbsps
Water (warm)1 tsp
Dijon Mustard3 cup
Olive OilDirections:
1
Preheat the oven to 450 degrees F
2
Place the potato inside to bake for 1 hour
3
Though these shrimp are served in the shell, run a small, sharp knife down the length of the shrimp to devein them
4
In a large saucepan, combine the water, lemon, parsley, peppercorns, bay leaves, salt, and hot sauce
5
Stir to blend and bring to a simmer
6
Remove from the heat and allow the liquid to cool for a few minutes
7
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
8
Use a slotted spoon to remove the shrimp and drain them on a kitchen towel
9
Refrigerate until ready to serve
10
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
11
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
12
Remove and set aside to cool
13
Split the potato in half lengthwise and scoop out the flesh
14
Transfer the flesh to a blender and add the warm water, egg yolks, mustard, and lemon juice
15
Pulse to blend
16
Add the curry powder and a splash of vinegar, if desired
17
With the blender running, pour a steady stream of the olive oil through the top, start with 1/2 cup and then taste
18
If needed, add more olive oil
19
Serve the sauce in a bowl on the side with the shrimp