Directions

1. 1

   Prepare an ice bath by filling a medium bowl with ice and cold water, then set it aside. In a medium saucepan, combine 2 cups water with the dry white wine, black peppercorns, bay leaf, and a pinch of kosher salt. Bring the mixture to a boil over medium-high heat.

2. 2

   Once boiling, add the uncooked shrimp to the poaching liquid. Reduce the heat to low, cover the pan, and gently poach the shrimp until the shells turn pink and the flesh is opaque throughout, approximately 3 to 4 minutes. Do not overcook. Using a slotted spoon, carefully transfer the cooked shrimp to the ice bath to stop the cooking process. Reserve the poaching liquid in the pan and the lemon half.

3. 3

   Remove the shrimp from the ice bath, drain them well, and carefully peel off the shells while leaving the tails intact. Remove the dark vein running down the back of each shrimp by making a shallow cut along the back and rinsing away the vein under cold water. Set the peeled shrimp aside.

4. 4

   Squeeze the juice from the reserved lemon half directly into the poaching liquid remaining in the pan. Place the pan over medium-high heat and bring to a boil. Allow the liquid to reduce until only about 2 tablespoons of liquid remain, approximately 20 minutes. Strain the reduced liquid through a fine-mesh sieve into a small bowl and let it cool to room temperature.

5. 5

   In a small bowl, combine the crème fraîche or sour cream with the chopped fresh chives, prepared horseradish, and finely grated lemon peel. Stir in 1 tablespoon of the cooled reduced poaching liquid. Taste and adjust the seasoning with coarse kosher salt and freshly ground black pepper as desired.

6. 6

   To serve, spoon the dipping sauce into short serving glasses. Arrange the peeled shrimp on the rims of the glasses, allowing the tails to hang over the edge. Garnish each serving with whole fresh chives. Serve at room temperature or chilled.