Wine-Poached Shrimp with Smoky Tomato Sauce

Name: Wine-Poached Shrimp with Smoky Tomato Sauce
Yield: serves 6 as an appetizer
Ingredients: 18 large shrimp in the shell, scored down the back and deveined; 2 cups dry white wine; 2 cups light vegetable or shrimp stock; 2 cloves garlic, peeled; 1/2 teaspoon fennel seeds; 1 1/2 teaspoons kosher salt; Smoky Tomato Sauce (recipe follows); 4 tomatoes, seeded and halved; 2 unpeeled shallots, halved; 3/4 cup olive oil; Kosher salt; 1/2 teaspoon freshly ground black pepper; 1/4 cup reduced poaching liquid (from Wine-Poached Shrimp); Juice of 1 lemon; 2 tablespoons white balsamic vinegar; Freshly ground white pepper; 1 cup chopped fresh basil leaves; 1/4 cup chopped fresh mint leaves; (makes about 3 1/2 cups)

January 24, 2012

Poaching refers to cooking in a liquid that’s heated to just below boiling. The shells are kept on the shrimp while cooking to keep them tender and to allow the shells to release their flavor into the poaching liquid. Cooking halibut, salmon, or shellfish this way produces a delicate texture.

Recipe notes

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