16 jumbo shrimp, raw
1 pint orange juice, fresh squeezed
2 tablespoons fresh ginger, julienne
4 fluid ounces sauterne wine
1 pint shallots, julienne
1 pint carrots, julienne
1 teaspoon kosher salt
1 teaspoon black pepper
Servings: 4
1. Peel, clean and butterfly the shrimp.
2. Place all the ingredients in a low-sided pan with a lid and slowly warm over low heat to just about a simmer. Cover the pan and poach the shrimp for 3 to 4 minutes. The shrimp should be rosy pink and firm to the touch.
3. Remove from the heat and serve the shrimp with the vegetables and broth.
1 pint orange juice, fresh squeezed
2 tablespoons fresh ginger, julienne
4 fluid ounces sauterne wine
1 pint shallots, julienne
1 pint carrots, julienne
1 teaspoon kosher salt
1 teaspoon black pepper
Servings: 4
1. Peel, clean and butterfly the shrimp.
2. Place all the ingredients in a low-sided pan with a lid and slowly warm over low heat to just about a simmer. Cover the pan and poach the shrimp for 3 to 4 minutes. The shrimp should be rosy pink and firm to the touch.
3. Remove from the heat and serve the shrimp with the vegetables and broth.
Last edited:
