Any shrimp will work in this recipe, but for the best-tasting, most sustainable choice, go for American farmed or wild shrimp.
Recipe information
Total Time
30 minutes
Yield
Makes 2 servings
Ingredients
Shrimp:
Dipping sauce:
Preparation
For shrimp:
Step 1
Fill medium bowl with ice water; set aside. Combine 2 cups water, wine, and next 4 ingredients in medium saucepan. Bring to boil. Add shrimp; reduce heat to low, cover, and poach just until shells are pink and shrimp are opaque in center, 3 to 4 minutes. Using slotted spoon, transfer shrimp to bowl with ice water; reserve poaching liquid and lemon half. Drain and peel shrimp, leaving tails intact. Devein shrimp.
For dipping sauce:
Step 2
Squeeze juice from reserved lemon half into poaching liquid in pan. Boil liquid until reduced to generous 2 tablespoons, about 20 minutes. Strain; cool.
Step 3
Mix crème fraîche, chopped chives, horseradish, lemon peel, and 1 tablespoon reduced poaching liquid in small bowl. Season sauce with coarse salt and black pepper. DO AHEAD: Shrimp and sauce can be made 1 day ahead. Cover separately; chill.
Step 4
Spoon dipping sauce into short glasses. Arrange shrimp on rims. Garnish with whole fresh chives.
Recipe notes
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