POACHED SHRIMP WITH DIPPING SAUCE
Here's a simply perfect appetizer for your next cocktail party: shrimp poached in Chinese seasonings and served with a flavorful dipping sauce of hoisin and sesame oil.
Provided by Mark Bittman
Categories easy, appetizer
Time 1h
Yield 40 shrimp
Number Of Ingredients 7
Steps:
- In a large saucepan, combine shrimp, 3 cups water, soy sauce, anise, peppercorns and ginger. Bring to a boil, then turn off heat and let sit, undisturbed, for about 30 minutes. If you are not serving right away, refrigerate shrimp in liquid; recipe may be prepared to this point a day before serving.
- When ready to serve, drain shrimp, and put on a platter. Whisk together hoisin and sesame oil in a small bowl; serve shrimp with this sauce.
Nutrition Facts : @context http, Calories 26, UnsaturatedFat 1 gram, Carbohydrate 3 grams, Fat 1 gram, Fiber 0 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 267 milligrams, Sugar 1 gram, TransFat 0 grams
SHRIMP AND GRITS WITH POACHED EGGS
Southern-style grits take on mouthwatering Asian flavors in this one-of-a-kind recipe from chef David Chang's "Momofuku" cookbook -- serve for a special brunch or equally satisfying dinner dish. Photo credit: Gabriele Stabile
Provided by Martha Stewart
Yield Serves 4
Number Of Ingredients 10
Steps:
- Place grits in a medium bowl and add 2 cups water. Let grits soak at least 8 hours and up to overnight.
- Drain grits and transfer to a medium saucepan. Add dashi and bring to a simmer over medium-high heat. Cook, whisking constantly, for 5 minutes. Add usukuchi, a large pinch of salt, and season with pepper. Continue whisking constantly until thickened, bubbling, and no longer grainy, about 10 minutes. Stir in butter until melted; season with salt and pepper. Set aside and keep warm.
- Heat a large cast-iron skillet over medium heat. Add bacon and cook, stirring occasionally until it shrinks to about half its original size and is crisp and browned, 5 to 6 minutes. Remove bacon from skillet using a slotted spoon and transfer to a paper towel-lined plate. Drain fat and wipe skillet clean; set aside.
- Place shrimp in a large bowl and add grapeseed oil; season with salt and toss to coat. Heat cast-iron skillet over high heat and add shrimp, working in batches if necessary. Press down on shrimp using the back of a spatula or a smaller pan to sear for 1 to 2 minutes. When shrimp look about halfway cooked, turn and press down on second side. Continue cooking until shrimp have just become opaque and have browned slightly. Remove from pan.
- Divide grits evenly between 4 bowls; top each with a poached egg. Divide shrimp and scallions evenly between bowls and serve immediately.
PERFECTLY POACHED SHRIMP WITH GREEN GODDESS SAUCE
Provided by Rozanne Gold
Categories Food Processor Shellfish Poach Cocktail Party Buffet Mayonnaise Shrimp Summer Tarragon Chive Parsley Bon Appétit
Yield Makes 20 servings
Number Of Ingredients 12
Steps:
- For sauce:
- Finely chop garlic in food processor. Add all remaining ingredients; blend until smooth and pale green. Season sauce to taste with salt and pepper. Transfer sauce to serving bowl. Cover and refrigerate until cold. (Can be prepared 2 days ahead. Keep refrigerated.)
- For shrimp:
- Fill 2 large bowls with ice water; set aside. Bring very large pot of water to boil over high heat. Add 1/2 cup coarse salt to boiling water; return to boil. Rub shrimp in another large bowl with remaining 1/4 cup salt. Add shrimp to boiling salted water and cook just until cooked through, about 3 minutes (water will not return to boil). Immediately drain shrimp in colander, then quickly divide between prepared bowls of ice water; cool completely. Drain well. Peel and devein shrimp, leaving tails intact. Arrange shrimp on platter. (Can be made 4 hours ahead. Cover and refrigerate.) Serve shrimp with sauce.
4TH OF JULY SALMON WITH EGG SAUCE
For many New Englanders, Independence Day celebrations just wouldn't be the same without the traditional meal of poached salmon with egg sauce, along with new potatoes, baby peas and, of course, strawberry shortcake (Recipe #289569). The egg sauce is a nice compliment to most any baked or broiled fish, as well as the poached salmon. Just substitute a half a cup of bottled clam juice or canned chicken broth for the poaching liquid.
Provided by Alan in SW Florida
Categories Sauces
Time 45m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- DIRECTIONS FOR POACHED SALMON: In a very large skillet, bring 3 cups of water to a boil over medium-high heat. Add the onion halves, peppercorns, bay leaf, and 4 sprigs of dill. Add the salmon steaks in a single layer, making that they are covered by the liquid (add more water, if necessary.) Return the liquid to a simmer over medium-high heat; reduce the heat to medium-low, cover, and simmer the fish until the salmon is opaque throughout, 8 to 10 minutes. With a slotted spatula, remove the fish to a platter and cover loosely with foil to keep warm. Reserve the poaching liquid for the Egg Sauce.
- Make the Egg Sauce (directions follow).
- To serve, spoon the Egg Sauce over the salmon steaks and garnish each with a fresh dill sprig, if desired.
- DIRECTIONS FOR EGG SAUCE: In a small saucepan, bring a 1/2 cup of the chicken broth to a boil (do this as you are bringing the poaching liquid for the salmon to a boil). Reduce the heat and add the chopped carrots and chopped onions and cook for about 10 minutes, or until carrots are tender; drain the vegetables and discard broth.
- In a medium saucepan, melt the butter over medium heat. Whisk in the flour. Stir in the 1/2 cup of reserved salmon poaching liquid, the remaining 1/4 cup of chicken broth, and cream. Increase the heat to high and cook, stirring constantly, until sauce comes to a boil, about 1 minute.
- Whisk in the salt, pepper, and the cooked carrots and onion. Reduce the heat to low and simmer, stirring occasionally, for 10 minutes.
- Gently stir in the chopped eggs and the chopped dill. Make about 2 cups.
Nutrition Facts : Calories 458.5, Fat 33.8, SaturatedFat 15.5, Cholesterol 229.1, Sodium 501.9, Carbohydrate 10.9, Fiber 0.8, Sugar 2, Protein 27
POACHED SHRIMP WITH EGG SAUCE
Number Of Ingredients 10
Steps:
- 1 Shell and devein shrimp. Shred lettuce. 2. Bring water to a boil. Add salt, sherry and shrimp then simmer, uncovered, until shrimp turn bright pink (about 4 minutes). Drain, discarding liquid. Cut shrimp in bite-size pieces and keep warm. 3. Beat egg yolks and blend with vinegar, dry mustard and remaining salt. 4. Heat oil. Add egg mixture and cook, stirring, over low heat until eggs begin to thicken. Then remove from heat. (Do not let them set.) 5. Arrange lettuce on a serving platter with shrimp on top. Spoon egg sauce over and serve at once. The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.
Nutrition Facts : Nutritional Facts Serves
POACHED FISH IN SHRIMP SAUCE
This is a variation of a recipe which I found in an old cookbook I purchased over 25 years ago titled, The Encyclopedia of Creative Cooking. I have changed it slightly to adapt to a less expensive version. It is really good with any kind of fish...but my favorite is with fresh salmon. If you read the entire recipe you will see that although it looks complicated at first glance it really is very easy and quick to make. Preparation time includes thickening time of cooking the sauce.
Provided by CarrolJ
Categories < 60 Mins
Time 53m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Sauce:Melt margarine in a saucepan over low heat.
- Stir in flour then gradually add the half and half.
- Cook over medium heat until thickened, stirring constantly.
- Add remaining ingredients and simmer over very low heat while preparing fish.
- Fish:Roll up each fillet from the larger end and secure with a toothpick and place in a glass 9 x 13 baking dish.
- Add milk, salt, and pepper to the fish.
- Cover with waxed paper and microwave for 3 minutes on full power.
- Remove fillets from baking dish, discard liquid and then put the fish back into the dish.
- Pour hot shrimp sauce over the fish and bake for 15 minutes at 350 degees.
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