Spiced Citrus Poached Shrimp and Scallops (adapted from Chef Barb’s Pittsburgh Shrimp)

 

This recipe originated from my good friend (and high school chum) Chef Barb. Of course, Chef Barb is now a famous stock wheeler and dealer so she gets to just cook for fun now. Regardless, her Pittsburgh Shrimp was truly inspirational. I hope this version inspires you!

 [tweetmeme source=”WCWD” only_single=false]

  • 1 orange, seeded and sectioned
  • 1 grapefruit, seeded and sectioned
  • Juice of 1 lemon
  • 1 Tbs butter
  • 1 Tbs fresh chopped thyme
  • 1 Tbs fresh chopped oregano
  • ½ cup white wine
  • ½ cup seafood stock
  • 1 Tbs Doc’s piri-piri or other hot sauce
  • 4-6 large fresh sea scallops
  • 1 dozen 12-16 count shrimp
  • ¼ cup diced red pepper
  • Chopped chive for garnish

Heat the butter in a medium saucepan over medium heat. Add the citrus and cook until the sections have broken down. Run the citrus mixture through a sieve and return the liquid to the pan. Discard the pith. Add the herbs, wine and stock. Bring to a boil and reduce by half. Reduce the heat to poaching temperature (between 160-180 degrees). Poach the shrimp and scallops in the liquid for several minutes until just about done, and then remove. Bring the remaining liquid back up to a boil and reduce by about 1/3, until thickened. Spoon the sauce over the seafood, garnish and serve.

Share