Wine Poached & Herbed Shrimp


  • 3 pounds medium shrimp
  • 1 cup white wine
  • 1 lemon, cut in quarters
  • 1 lime, cut in quarters
  • 1 orange, cut in quarters
  • 1/2 spice jar pickling spice
  • Water
  • 1 shallot, minced
  • 2 cloves garlic, minced
  • 1 finger rosemary, leaves removed and chopped
  • 5 parsley stems, leaves removed and chopped
  • 1 large dill stem, leaves removed and chopped
  • 4 stems thyme, leaves removed and chopped
  • salt and pepper
  • 1/4 cup champagne vinegar
  • 1 teaspoon Dijon mustard
  • 1/2 cup olive oil, or to taste
  • 1/2 red bell pepper, cut into 1/4" dice
  • 1/2 yellow bell pepper, cut into 1/4" dice


  • Place wine, citrus, pickling spice and enough water to make a depth in a large stainless saucepan of 5" or more (to cover shrimp). Bring to a boil. Add shrimp and cook about 3 minutes until pink. Remove immediately. Spread on sheet pan and place in freezer to cool and stop cooking about 5 minutes. Refrigerate shrimp until ready to use.
  • Meanwhile, in a large bowl, whisk shallot, garlic, herbs, s/p, vinegar and Dijon. Slowly dribble in olive while whisking to emulsify mixture. Stir in the bell peppers.
  • No more than 1/2 hour before serving, add shrimp to emulsified mixture and gently coat the shrimp.


  • This is delicious as an appetizer or can be served as a wonderful summer pasta dish, served room temperature on hot pasta!SOURCE: Apple Charlotte