Shrimp with Spicy Meyer Lemon Sauce

Shrimp with Spicy Meyer Lemon Sauce

Here’s a flavorful modern take on the classic party hors d’oeuvre – the traditional shrimp cocktail with a contemporary flair. Here, your shrimp are infused with white wine and Meyer lemon while cooking, and then served with a luscious sauce made with Meyer lemons and zesty ginger. Fancy enough for company, but quick enough to make stellar finger food for a night on the couch.
Course Appetizers, Side Dish
Cuisine Seafood

Ingredients
  

Sauce:

  • 3/4 cup Meyer lemon juice 1/2 + 1/4
  • 1/4 cup Dijon mustard
  • 2 tablespoons ginger root chopped
  • 2 teaspoons garlic minced
  • 2 tablespoons brown sugar
  • 1 1/2 teaspoons salt 1 + 1/2
  • 1 1/2 teaspoons pepper 1 + 1/2
  • 2/3 cup olive oil
  • 1/2 cup flat-leaf parsley chopped

Shrimp:

  • 4 cups water
  • 2 cups dry white wine Pinot Blanc or similar
  • 2 pounds medium shrimp peeled & rinsed

Instructions
 

Sauce:

  • Measure 1/2 cut Meyer lemon juice, Dijon mustard, ginger, garlic, and brown sugar into a food processor or blender. Pulse until the mixture is smooth. You can also use a whisk to get the same effect.
  • Season with 1/2 teaspoon each salt and pepper.
  • While still stirring the mixture continuously, add the oil little by little until thoroughly blended.
  • Add the parsley.
  • Transfer the sauce to a serving bowl and refrigerate.

Shrimp:

  • Measure the water, white wine, 1/4 cup Meyer lemon juice, and 1 teaspoon each salt and pepper to a large pot at a medium high setting.
  • Bring to a boil and add the shrimp.
  • Cover immediately, and remove from the heat.
  • Let the shrimp steep in the broth for 3 to 4 minutes.
  • Remove the shrimp from the broth, (which you can save to re-use with shrimp, fish, or other seafood,) and drop into a bowl of ice water.
  • Serve cold with sauce.
Keyword Meyer lemons
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