Everybody loves shrimp. Well, unless you have a shrimp allergy or an aversion to shrimp based on religious belief, the chances are pretty good that you like well prepared shrimp. Whether it is an appetizer or a main course shrimp is usually a hit.
There are exceptions to the everybody loves shrimp rule. I hate shrimp that has been overcooked and getting shrimp cooked right can be a challenge. There is something about the frozen shrimp appetizer ring that is sold in supermarkets across the land that drives me screwy. Now while I am a big fan of bringing an app that is easy, bringing a water logged, tasteless, boiled shrimp just doesn’t cut it.
Following is a recipe that is a sure winner. Whether you serve it with toothpicks as an appetizer or as a main course, the chances are you will be delighting your guests. There are several reasons that this recipe works so well;
- Brining the shrimp adds to the flavor and texture
- Using the shells and wine to develop a stock adds dimension
- Poaching the shrimp briefly in the stock reduces the risk of overcooking and adds flavor
- The combination of garlic and lemon is delightful
- The use of cornstarch adds fat like lubricity (Try the recipe without butter.)
- The shrimp and sauce can be made in advance and added together at the last minute
Give this recipe a try for your next wine group.
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