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: 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; 3 cups dry vermouth; 2 1/2 pounds large shrimp, shelled and deveined

Servings: persons

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
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.
2
With the machine on, gradually pour in the oil and process until blended.
3
Season with hot sauce and salt.
4
Transfer to a bowl and refrigerate.
5
Prepare the Shrimp: In a large skillet, bring the vermouth to a boil.
6
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.
7
Serve with the remoulade.

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 13 ingredients. The key ingredients include: 4 scallions, chopped, 1/2 cup Heinz Chili Sauce, 2 tablespoons fresh lemon juice, 1 tablespoon minced fresh ginger, 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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