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Poached Shrimp with Lemon Dill Aioli

Poached Shrimp with Lemon Dill Aioli

serves 4 as an appetizer

I have always poached shrimp for shrimp cocktail or whatever, but usually without the shell. This

recipe poaches the shrimp in the shell and it is a huge improvement! For whatever reason the

shells keep the shrimp more moist and impart so much flavor. A little more hassle when serving,

but definitely worth it. Pair with the aioli for a very tasty starter!

Poached Shrimp

1 pound (12-16) shrimp, shells cut down the back and deveined

2 quarts water

1 lemon, sliced

1 small bunch fresh italian parsley

1 tablespoon black peppercorns

4 bay leaves

1 tablespoon kosher salt

In a large saucepan combine the water, lemon, parsley, peppercorns, bay leaves and salt. Bring

to a simmer. Let simmer for 5 minutes. Remove the pan from the heat, add the shrimp and

cover. Let sit for 5 minutes. Drain in a colander over the sink. Let cool slightly then place in the

refrigerator to chill for at least 45 minutes. I like to keep the lemons, parsley and bay leaves with

the shrimp for a pretty presentation when serving..just pile all up in a bowl or on a platter.

Lemon Dill Aioli

This is sooo tasty! Master the basic recipe and then feel free to adjust the herbs, add capers,

whatever. A very easy sauce to always have on hand.

1 garlic clove, pressed or minced

1/2 teaspoon dijon mustard

1 egg yolk (at room temperature)*

1 tablespoon chopped dill

1/2 cup oil (can be olive, canola, anything..or any combo)

1/8 cup fresh squeezed lemon juice


In a small bowl combine the garlic, mustard, egg yolk and dill. Stir to combine. VERY slowly

drizzle the oil into the bowl, whisking to incorporate. (Alternatively you can do this in a food

processor, but the key is to drizzle the oil SLOW).

After all the oil is incorporated, add the lemon juice and season with the salt and pepper.

Refrigerate until ready to use, can be made up to a week ahead.

*To get your eggs room temp quick just place in a bowl of warm water for a few minutes!

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