Vermouth-Poached Shrimp With Ginger Remoulade Recipe

Name: Vermouth-Poached Shrimp With Ginger Remoulade
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: REMOULADE; 4 scallions, chopped; 1/2 cup Heinz Chili Sauce; 2 tablespoons fresh lemon juice; 1 tablespoon minced fresh ginger; 1 tablespoon Dijon mustard; 1 tablespoon Creole or other grainy mustard; 1 garlic clove, coarsely chopped; 1 teaspoon sweet paprika; 1/4 cup vegetable oil; Hot sauce; Salt; SHRIMP; 3 cups dry vermouth; 2 1/2 pounds large shrimp, shelled and deveined

Servings: persons

REMOULADE
4 scallions, chopped
1/2 cup Heinz Chili Sauce
2 tablespoons fresh lemon juice
1 tablespoon minced fresh ginger
1 tablespoon Dijon mustard
1 tablespoon Creole or other grainy mustard
1 garlic clove, coarsely chopped
1 teaspoon sweet paprika
1/4 cup vegetable oil
Hot sauce
Salt
SHRIMP
3 cups dry vermouth
2 1/2 pounds large shrimp, shelled and deveined

1
PREPARE THE SHRIMP: In a food processor, combine the scallions, Heinz sauce, lemon juice, ginger, mustards, garlic and paprika and process until smooth. With the machine on, gradually pour in the oil and process until blended. Season with hot sauce and salt. Transfer to a bowl and refrigerate.
2
In a large skillet, bring the vermouth to a boil. Add the shrimp and cook over low heat, turning once, until just pink and curled, 8 minutes; drain and let cool to room temperature, then cover and refrigerate. Serve with the remoulade.
3
MAKE AHEAD The remoulade can be refrigerated for up to 5 days. The poached shrimp can be refrigerated overnight.

464

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: REMOULADE, 4 scallions, chopped, 1/2 cup Heinz Chili Sauce, 2 tablespoons fresh lemon juice, and more.

Yes, Vermouth-Poached Shrimp With Ginger Remoulade falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Vermouth-Poached Shrimp With Ginger Remoulade

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