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Perfectly Poached Shrimp and Sugar Snap Peas with Lemon-Basil Dip Recipe

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This recipe for Perfectly Poached Shrimp and Sugar Snap Peas with Lemon-Basil Dip is from Les Recettes de la Famille Lafrance, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  

Category:
Category:

Ingredients:  
Ingredients:  
c. mayonnaise
c. plain whole milk yogourt
⅓ c. chopped fresh basil
1 tbsp. fresh lemon juice
tsp. grated lemon peel
⅛ tsp. cayenne pepper
1 lb. sugar snap peas
1 lb. shrimp, peeled and deveined, with tails on
lemon
1 bay leaf
1 tsp. salt
tbsp. black peppercorn

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.

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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