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Large shrimp poached in a mix of citrus and wine, then dressed up in fresh herbs, olive oil and colorful minced vegetables.
1 bottle, 750 ml, dry white wine such as Pinot Grigio
2 lemons, halved
2 tsp red pepper flakes
1 TBSP mustard seeds
3 bay leaves
2 pounds large shrimp, peeled and deveined, tails left on
1/2 cup extra virgin olive oil
1 TBSP minced garlic
3 TBSP fresh parsley, chopped
3 TBSP fresh basil, chopped
1 TBSP fresh rosemary, chopped
1 TBSP snipped chives
1 TBSP tarragon mustard
1/4 cup each of finely chopped red, yellow, orange and green bell peppers
3 TBSP fresh lemon juice
1 tsp black pepper
In an 8 qt stock pot, fill half way with cold water.
Take each lemon half and squeeze the juice into the water and then put the lemons into the water.
Add the pepper flakes, bay leaves, mustard seeds and the bottle of wine to the pot. Bring to a slow boil.
Once at a gentle boil, add the shrimp, cooking only until the shrimp are pink and opaque, approximately 3 minutes.
Drain the shrimp immediately into a colander and discard the lemons and the bay leaves. Let the shrimp cool for a few minutes.
Add together the lemon juice, olive oil, mustard, garlic, black pepper and herbs in a large bowl and whisk until combined well.
Add the bell peppers, ensuring all are coated.
Pour in the shrimp, gently stirring to cover them with the herbed mixture.
Marinate for 3-4 hours, then spoon into a shallow serving dish and serve with crusty bread to soak up the delicious herbed goodness!
