Poached Shrimp with Bay Leaves and Lemon

Recipe copyright, Alex Guarnaschelli
Show: Alex's Day Off Episode: French Bistro Fare
TOTAL TIME: 1 hr 30 min
Prep: 15 min
Inactive Prep: --
Cook: 1 hr 15 min
 
YIELD: 4 to 6 servings
LEVEL: Easy

ingredients

  • 1 Idaho baking potato, washed and dried
  • 2 pounds shrimp, fresh or frozen, in the shells
  • 2 1/2 quarts water
  • 1 lemon, cut into slices
  • 1 small bunch fresh parsley, washed
  • 16 black peppercorns
  • 4 bay leaves
  • 1 tablespoon kosher salt plus more for seasoning
recipe tools
  • COMMENT ON THIS PROJECT

        

    Sign in

    All fields are required.

    E-mail Address:

    Password:

    Remember me on this computer

    Signing in

    Please enter your email address and we will send your password

    E-mail Address

    Your password has been sent and should arrive in your mailbox very soon.

    Not a member?

    Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

    It's free and easy.

  • Print Recipe

Directions

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.
Advertisement

On TV

*ALL TIMES EASTERN
ON AIR
NOW
TONIGHT
10:00
PM

Get Cooking Channel on your TV.