Perfectly Poached Shrimp and Sugar Snap Peas with Lemon-Basil Dip Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: ¾ c. mayonnaise
¾ c. plain whole milk yogourt
⅓ c. chopped fresh basil
1 tbsp. fresh lemon juice
½ tsp. grated lemon peel
⅛ tsp. cayenne pepper
1 lb. sugar snap peas
1 lb. shrimp, peeled and deveined, with tails on
½ lemon
1 bay leaf
1 tsp. salt
½ tbsp. black peppercorn
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Directions: |
Directions:Mix first six ingredients in small bowl. Season dip with salt and pepper.
Cook sugar snap peas in pot of boiling salted water for 45 seconds. Drain; place in bowl of ice water to chill. Drain and pat dry. (Dip and peas can be made one day ahead. Cover dip; wrap peas in paper towels and plastic. Chill separately.)
Fill a large bowl halfway with ice and water. Pour 2 qt. water into a pot. Squeeze juice from lemon into the pot. Stir in lemon half, black peppercorns, bay leaf, and salt; bring to a boil over medium-high heat. Remove from heat; add shrimp. Cover and let stand 5 minutes or just until shrimp turn pink. Transfer shrimp to another plate and let cool.
Place dip in bowl on platter. Arrange peas and shrimp around dip. |
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Number Of
Servings: |
Number Of
Servings:4 to 6 |
Preparation
Time: |
Preparation
Time:40 minutes |
Personal
Notes: |
Personal
Notes: I love this appetizer because it's so versatile. Shrimp lovers can indulge and vegetarians can enjoy the snow peas and the dip. To poach the shrimp is the perfect method not to overcook them. You can also replace the shrimp by smoked salmon. Or you can serve the shrimp with another of your favorite dips.
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