- one pound shrimp, peeled, tails removed, cleaned and deveined top and bottom (you can use frozen costco shrimp if you like)
- prepare poaching liquid, in pot or nonstick wok type pan: 32 oz chicken stock, 8 oz water, whole fresh parsley (a few stalks), 2 cloves peeled garlic: heat on high just before boiling, remove from stove to simmer.
- once liquid has cooled, add shrimp, lightly poach just until cooked through (or if previously frozen, just until warm, do not let curl completely).
- drain in to strainer. Remove parsley and garlic.
- chill.
- mix with Dill sauce (separate recipe)
- chill in refrigerator 30 minutes or until ready to serve
- serve over arugula and cherry tomatoes lightly dressed with a lemon/olive oil viniagrette.
- can also use rough chopped shrimp and place in pita or wrap with greens, chopped tomatoes, onions, and a sprinkle of feta
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