Serves 4
35 min
Spiced Shrimp in Lemon-Ginger Sauce
Recipe GLPRbb24ee24346921
Tender shrimp poached in an aromatic broth infused with ginger, star anise, and peppercorns, then served in a bright, zesty lemon-ginger sauce with a hint of cayenne heat. A light and elegant Mediterranean-inspired dish that comes together quickly for an impressive main course.
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Ingredients
1 pound large raw shrimp, unpeeled
1 1/2 cups water
2 tablespoons minced fresh ginger
4 whole green onions, sliced in half
2 tablespoons dry sherry
1 1/2 teaspoons salt (plus additional for sauce)
2 star anise
2 teaspoons whole peppercorns
2 large lemons, zested and thinly sliced (white pith and seeds removed)
1 inch of peeled ginger, thinly sliced
1 tablespoon vegetable oil
1 cup shrimp stock
1 tablespoon sugar
1/4 teaspoon cayenne pepper
2 teaspoons cornstarch
1 tablespoon water (for slurry)
2 tablespoons unsalted butter
Fresh herbs, chopped, for garnish
Directions
In a large pot, combine 1 1/2 cups of water, minced ginger, green onions, dry sherry, 1 1/2 teaspoons salt, star anise, and whole peppercorns. Bring to a boil over high heat, then reduce to a simmer for 5 minutes to infuse the flavors.
Add the raw shrimp to the simmering poaching liquid. Cook for 3 to 4 minutes, stirring occasionally, until the shrimp are opaque and have reached an internal temperature of 145°F. Immediately transfer the cooked shrimp to a colander, reserving 1 cup of the poaching liquid as your shrimp stock. Discard the solids from the poaching liquid.
Once the shrimp have cooled slightly, peel and devein them if desired, leaving the tail section intact for presentation.
In a medium saucepan, heat the vegetable oil over medium heat. Add the thinly sliced ginger and cook for 1 minute until fragrant.
Pour in the reserved 1 cup of shrimp stock, add the lemon zest, and bring to a simmer. Add the sugar and cayenne pepper, stirring until the sugar dissolves completely. Taste and adjust salt as needed.
In a small bowl, whisk together the cornstarch and 1 tablespoon of water to create a slurry.
Slowly pour the cornstarch slurry into the simmering sauce while stirring continuously until the sauce thickens, about 1 minute.
Remove the sauce from heat and stir in the unsalted butter until fully melted and incorporated. Gently fold in the cooked shrimp and lemon slices to warm them through, about 1 minute.
Transfer the shrimp and sauce to a serving platter or individual bowls. Garnish generously with fresh chopped herbs and serve immediately.
