Poached Shrimp with Lemon Dill Aioli

serves 4 as an appetizer

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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

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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

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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.

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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.

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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

salt/pepper

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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).

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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.

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