From Chef Whitney Otawka
Ingredients
Serves 4–6
Poached Shrimp
- 1 lemon, sliced
- 3 garlic cloves, peeled and smashed
- 1 dried bay leaf
- 3 Tbsp kosher salt
- 1 lb raw shrimp, peeled, deveined, with tails
Calabrian Chili Cocktail Sauce
- ¾ cup Stanislaus® Alta Cucina® Plum Tomatoes
- 3 Tbsp Agrumato-Method Calabrian Chili Olive Oil
- 1 Tbsp shallot, finely minced
- 1 Tbsp parsley, minced
- 1 small garlic clove, minced
- 1 tsp fresh lemon juice
- ½ tsp Worcestershire sauce
- ½ tsp kosher salt
To Assemble and Serve
- ½ tsp lemon juice
- ½ tsp Agrumato-Method Calabrian Chili Olive Oil
- 1 tsp fresh chives, minced
Directions
Poached Shrimp
In a medium stock pot, add the lemon, garlic, bay leaf, salt, and 1 gallon of water. Bring to a boil. While the water is heating, prepare an ice bath for the shrimp. When water is boiling, add in the shrimp and cook until curled, about 1½ minutes. Drain the shrimp and add to the ice bath to quickly cool and prevent overcooking. Remove shrimp, pat dry, and set aside while you prepare the Calabrian Chili Cocktail Sauce.
Calabrian Chili Cocktail Sauce
In a food processor, combine Alta Cucina® Plum Tomatoes, Agrumato-Method Calabrian Chili Olive Oil, shallot, parsley, garlic, lemon juice, Worcestershire sauce, and salt. Blend until almost smooth. Transfer to a bowl for serving.
To Assemble and Serve
Toss the poached shrimp with lemon juice, Agrumato-Method Calabrian Chili Olive Oil, and chives. Place onto a serving platter and serve with Calabrian Chili Cocktail Sauce on the side.