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Citrus Poached Shrimp

Heat Butter in pan on medium heat and add Orange, Grapefruit and Lemon juice until the sections have broken down Pass mixture through a sieve and discard pulp, return the sieved juice to the pan, if the juice is too little add 2 tbsp of water before passing through the sieve Boil on medium heat with seafood stock, white whine, hot sauce and herbs until it reaches boiling point, and then poach shri. . .

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Servings: 2

Prep Time: 00:00

Cook Time: 00:00

Main Ingredients

8 large shrimp, shell removed and de-veined

1 orange, peeled, seed removed and sectioned

1 red grapefruit, peeled, seed removed and sectioned

1 juice of lemon

1/4 cup of seafood stock

1/4 cup of white wine

hot sauce or chilli

1 tbsp of butter

1 tbsp of freshly chopped oregano

tbsp of freshly chopped thyme

1 parsley to garnish

Preparation

1Heat Butter in pan on medium heat and add Orange, Grapefruit and Lemon juice until the sections have broken down

2Pass mixture through a sieve and discard pulp, return the sieved juice to the pan, if the juice is too little add 2 tbsp of water before passing through the sieve

3Boil on medium heat with seafood stock, white whine, hot sauce and herbs until it reaches boiling point, and then poach shrimp in the boiling liquid until cooked, should be about 3-4minutes.

4Serve shrimp in a bowl and return liquid to the stove until it thickens, pour sauce over shrimp and garnish with Parsley.

5Note: for the seafood stock, Since i was using shrimp, after remove the shells of all my shrimp i boiled it with some crab shell i had already saved in the freezer from cooking a previous day, added some dry onion powder, dry garlic, dry ginger, salt, and italian seasoning, and created my own sea food stock , making yours will definitely taste better than a packaged one. You can make this and just freeze for whenever a recipe calls for seafood stock. so i always save my crab and shrimp shells whenever i cook them, just store in a ziploc bag until you have enough to make a nice stock.

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