Poached Shrimp in a Lemon Cream Broth

Name: Poached Shrimp in a Lemon Cream Broth
Total time: 1800 s
Yield: 4 servings
Cuisine: American
Ingredients: for shrimp; 1 1/ 2 pounds raw large shrimp, peeled and deviened, shells SAVE; 1 tablespoon butter; 1 teaspoon cajun seasoninh; for broth; 1/4 cup dry white wine; 1/2 stalk celery chopped; 1 shallot, chopped; 4 garlic cloves, chopped; 1 carrot, chopped; 1/4 teaspoon red pepper flakes; 1/2 teaspoon dryed thyme; 1 tablespoon tomato paste; 1 teaspoon hot sauce, such as franks red hot; 1 1/2 cups chicken broth; to finish sauce; 1/2 cup heavy cream; juice of 1 lemon; 1 tablespoon fresh grated romano cheese; 2 tablespoons thin sliced green onions; 2 tablespoons fresh chopped parsley

fenway @Fenway

Poaching shrimp ensures perfectly tender juicy shrimp. They cook quickly and gently in a flavor packed broth and are served in the broth. This can be an appetizer or main dish. Serve with garlic toasts for an appetizer or with pasta for a main dish.

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Ingredients

30 mins

4 servings

for shrimp
11/ 2 pounds raw large shrimp, peeled and deviened, shells SAVE
1 tablespoonbutter
1 teaspooncajun seasoninh
for broth
1/4 cupdry white wine
1/2 stalkcelery chopped
1shallot, chopped
4garlic cloves, chopped
1carrot, chopped
1/4 teaspoonred pepper flakes
1/2 teaspoondryed thyme
1 tablespoontomato paste
1 teaspoonhot sauce, such as franks red hot
1 1/2 cupschicken broth
to finish sauce
1/2 cupheavy cream
juice of 1 lemon
1 tablespoonfresh grated romano cheese
2 tablespoonsthin sliced green onions
2 tablespoonsfresh chopped parsley

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Steps

30 mins

1

In a large skillet melt butter and add shrimp shells and cook until pink about 4 minutes
2
3

Add wine and cook until almost gone
4

Add remaining broth ingredients and simmer 30 minutes
5

Strain broth through a fine mesh strainer
6
7

Return strained broth to skillet
8

Add cream and lemon juice, bring to a simmer and cook until thickened to a creamy sauce
9
10

Season shrimp with the cajun seasoning
11

Add to sauce, cover cook on low, turning shrimp once until just done 5 to 8 minutes, taste sauce to see if it needs more salt or pepper
12
13
14

Stir in romano cheese, green onions and parsley
15

Serve hot with garlic toasts or on pasta

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Cooksnaps

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fenway @Fenway

on March 17, 2016 19:21

“Fenway” passed away on 2/3/2021. For the last year she tried to teach her husband of 42 years how to cook like her. Although I will never be as good of a cook as her she did pass on her passion for cooking. Therefore, I will attempt to carry on her legacy and maintain/update her site. My wife was a Registered Nurse, a licensed deep water aerobics instructor, a mother to our 2 children and a fantastic cook. We grew up in New England but have been fortunate to live all over the US. I am now retired, missing her terribly, but thankful for all the years we had together and all her cooking lessons.