POACHED SHRIMP WITH LEMON-HORSERADISH DIPPING SAUCE

Poached Shrimp with Lemon-Horseradish Dipping Sauce image

Provided by Jodi Liano

Yield Makes 2 servings

Number Of Ingredients 14

Shrimp:
1 cup dry white wine
6 whole black peppercorns
1/2 lemon
1 Turkish bay leaf
Pinch of coarse kosher salt
8 uncooked unpeeled large shrimp
Dipping sauce:
1/4 cup crème fraîche or sour cream
1 tablespoon chopped fresh chives
1 teaspoon prepared white horseradish
1/2 teaspoon finely grated lemon peel
Coarse kosher salt
Whole fresh chives (for garnish)

Steps:

For shrimp:
Fill medium bowl with ice water; set aside. Combine 2 cups water, wine, and next 4 ingredients in medium saucepan. Bring to boil. Add shrimp; reduce heat to low, cover, and poach just until shells are pink and shrimp are opaque in center, 3 to 4 minutes. Using slotted spoon, transfer shrimp to bowl with ice water; reserve poaching liquid and lemon half. Drain and peel shrimp, leaving tails intact. Devein shrimp.
For dipping sauce:
Squeeze juice from reserved lemon half into poaching liquid in pan. Boil liquid until reduced to generous 2 tablespoons, about 20 minutes. Strain; cool.
Mix crème fraîche, chopped chives, horseradish, lemon peel, and 1 tablespoon reduced poaching liquid in small bowl. Season sauce with coarse salt and black pepper. DO AHEAD: Shrimp and sauce can be made 1 day ahead. Cover separately; chill.
Spoon dipping sauce into short glasses. Arrange shrimp on rims. Garnish with whole fresh chives.