Recipe by SizzleWorks
Poached Shrimp on Melon Smear with Horseradish Cream
Serve with Brian Carter Cellars 2013 Roussanne
1 1/2 pounds cantaloupe or honeydew melon
2 tablespoons butter
Freshly ground black pepper
1 teaspoon freshly squeezed lemon juice
1/4 cup heavy cream
Peel, seed and cut the melon into 1/2" dice. Put the butter in a 10" skillet and place over medium high heat. Once the butter has melted completely, add the melon and season generously with salt and pepper. Cook, stirring often, until the melon begins to break down and most of the liquid it releases has evaporated, about 10 minutes.
Transfer the melon mixture to a blender, taking care to fill the blender jar no more than half full. Holding the lid tight with a pot holder, begin pureeing on lowest speed. Then increase the speed to puree, and process until mixture is smooth. Stir in cream; season with lemon juice and additional salt & pepper as needed. Store refrigerated. May be frozen up to 6 months.
1/2 cup whipped cream
2 teaspoons fresh horseradish
Pinch of salt
Fold horseradish into whipped cream, season with salt.
Lemon Poached Shrimp:
2 cups dry white wine
1 cup water
6 black peppercorns
2 bay leaves
1 large lemon, cut in half, juiced
1-1/2 pounds jumbo shrimp (16-20 count)
In a 10-inch straight-sided sauté pan with a lid, combine the wine, water, peppercorns, bay leaves, and 1 teaspoon kosher salt, lemon juice and the lemon halves. Bring to a boil; reduce the heat to medium low, and let the liquid simmer gently for 10 minutes. Add the shrimp, cover, and poach for 4 minutes. Do not allow the liquid to heat past a simmer. Turn off the heat and let the shrimp sit in the covered pan for another 2 minutes, or until they are pink. Transfer the shrimp to a colander with a slotted spoon; discard the poaching liquid. Let the shrimp sit in the colander until they're cool enough to handle. Chill for at least 2 hours or up to a day. Serve cold.
Spoon a tablespoon of the melon mixture onto a serving plate. Using the back of the spoon, smear the puddle. Arrange shrimp atop the smear, then garnish with a dollop of horseradish cream on the side. Garnish with freshly cracked black pepper.
Recipe by SizzleWorks