10.31.17 Poached Shrimp with Garlic Lemongrass Cream - WFSB 3 Connecticut

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10.31.17 Poached Shrimp with Garlic Lemongrass Cream

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Poached Shrimp with Garlic Lemongrass Cream 

           Recipe developed by Chef Roc®


24 - 16/20 size Marina Del Rey Wild Caught Argentinian Shrimp

Poaching Liquid

4 - White Lion Tea - White Pomegranate Tea  & 2 cups water

Garlic Lemongrass Cream

   2  tbsp Butter

1/2  cup Maui onion

  4   cloves minced garlic

  1   heavy whipping cream

  2   Lemongrass Stalks (bruised and sliced on bias)

       Hawaiian Salt to taste

       minced chive for garnish


1.            In a medium saucepan set over medium heat, bring heavy cream and sliced lemongrass to a simmer until reduced by 1/3rd take off heat and set aside

( keep an eye on the cream if it starts to boil over reduce heat )

2.            In separate pan caramelize onions in butter and garlic add lemongrass infused cream and reduce till it coats the back of a spoon (nappe).

3.            Take off heat and season with sea salt (preferably Hawaiian) and strain into a bowl and hold for service.

4.            Bring water to a boil in a medium size pot. Turn down to a simmer and add tea bags to steep.

5.            Place in shrimp and poach for 1 minute.

6.            Drain shrimp and serve over couscous.

7.            Lace sauce over shrimp.

8.            Garnish with chopped chives.