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

1 09 2010

 

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!

 

  • 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.

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4 responses

1 09 2010
BB

Well! Color me blushing. More so, since your version is vastly better than anything I conceived. Bravo!

2 09 2010
whatscookingwithdoc

@BB:Thank you, but you’re the Muse!

3 09 2010
partnersinwineclub

YUM YUM YUM!!! Looking good Doc!

3 09 2010
whatscookingwithdoc

PIW: Thx-Mesquite can be tough to find but lots of Hickory!

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