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Lemon and GarlicPoached Shrimp with Barbecue Cocktail Sauce

Lemon and GarlicPoached Shrimp with Barbecue Cocktail Sauce

Tender chilled shrimp are paired with a smoky twist on classic cocktail sauce. Serve them together as a shrimp cocktail or as part of a seafood tower.

Calories
218
Carbohydrates
19g
Protein
15g
Potassium
638mg
Fiber
7g
Sugar
14g

Ingredients

Shrimp

  • 2 cups water

  • 1 cup (8 ounces) dry white wine

  • 2 teaspoons kosher salt

  • 1 teaspoon black peppercorns

  • 4 garlic cloves, lightly smashed

  • 2 dried bay leaves

  • 1 lemon, halved

  • 1 pound unpeeled raw jumbo shrimp, deveined with shells left on

Sauce

  • 1/2 cup bottled barbecue sauce

  • 2 tablespoons prepared horseradish

  • 1 tablespoon fresh lemon juice (from 1 lemon)

  • 2 to 4 drops hot sauce (such as Tabasco)

  • Kosher salt, to taste

  • Black pepper, to taste

Direction

Make the Shrimp

  1. Stir together 2 cups water, wine, salt, peppercorns, garlic, and bay leaves in a medium saucepan. Squeeze lemon halves over mixture; add lemon halves to saucepan. Bring to a boil over high. Reduce heat to low; cover and simmer for 5 minutes.

  2. Fill a large bowl with ice and water; set aside. Add shrimp to saucepan, and bring mixture to a boil over high. Cover pan; remove from heat, and poach until shrimp are just firm, 2 to 4 minutes. Transfer shrimp to ice bath using a slotted spoon; let cool 2 minutes. Drain well.

Make the sauce:

  1. Whisk together barbecue sauce, horseradish, lemon juice, and hot sauce in a medium bowl. Season with salt and pepper to taste. Serve with shrimp.

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