Wine Poached Shrimp With Smoky Tomato Sauce Recipes

Steps:

• Heat a grill to high. Brush the tomatoes with olive oil and season with salt and pepper. Grill until slightly charred and soft, flipping halfway through, 4 to 6 minutes.
• Place the tomatoes, honey, chipotle, horseradish, Worcestershire sauce, lime juice, cilantro, a pinch each of salt and pepper and a touch of olive oil in a food processor and process until slightly smooth. Serve with grilled shrimp.

Steps:

• Place 1/4 cup oil, scallion whites, garlic, and oregano in a large skillet or wok over medium heat. Cook, stirring often, until the oil starts to simmer, about 5 minutes. Add shrimp and increase heat to high. Cook, stirring and turning often, until opaque, 4 to 5 minutes.
• Add lemon juice and wine to the skillet; simmer for about 1 1/2 minutes. Add water, pepper, and salt; cook for 30 seconds. Stir in butter, 1 tablespoon olive oil, scallion greens, and parsley until even distributed. Arrange the shrimp on warmed plates and spoon the sauce on top.

Steps:

• Fill a large pot with about a 1/2 gallon of water, add the salt and squeeze in the lemon juice; toss the halves in there too for extra flavor. Add the herbs and seafood seasoning. Bring to a boil over medium-high heat and simmer for 5 minutes to infuse the water with the aromatics.
• Reduce heat to medium-low and add shrimp. Simmer, uncovered, for 5 minutes or until the shrimp are bright pink and the tails curl. Using a slotted spoon, remove the shrimp from the poaching liquid and chill thoroughly before peeling. Serve with lemon wedges and Bloody Mary Cocktail Sauce as part of a raw shellfish bar.
• Combine the tomatoes, celery, and onion in a blender and puree to break the vegetables down. Add the remaining ingredients and puree until smooth. Chill before serving with a raw bar.

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.

Steps:

• Prepare a medium-hot fire (400°F) in a wood-fired grill. Or, if poaching the shrimp in an oven, cook the tomatoes and shallots there as well. Place them on a grate or a grill pan to mark and cook as directed.
• Combine the tomatoes, shallots, 3 tablespoons of the olive oil, salt, and the black pepper in a bowl and toss to coat. Grill the tomatoes and shallots, cut side down, for 15 minutes, or until they are softened and the skins have shriveled. Remove from the grill and spread on a baking sheet to cool to the touch. Remove the tomato skins and shallot peels, then chop the vegetables. Combine in a bowl along with any juices and set aside.
• Whisk the poaching liquid, lemon juice, and vinegar together in a bowl. Gradually whisk in the remaining 1/2 cup olive oil to make an emulsion. Stir into the tomato mixture and add salt and white pepper to taste. Stir in the chopped herbs. Set aside for 20 minutes for the flavors to come together. Serve as a dip for the shrimp.