Poaching refers to cooking in a liquid that’s heated to just below boiling. The shells are kept on the shrimp while cooking to keep them tender and to allow the shells to release their flavor into the poaching liquid. Cooking halibut, salmon, or shellfish this way produces a delicate texture.

　　

Ingredients

serves 6 as an appetizer

　　18 large shrimp in the shell, scored down the back and deveined

　　2 cups dry white wine

　　2 cups light vegetable or shrimp stock

　　2 cloves garlic, peeled

　　1/2 teaspoon fennel seeds

　　1 1/2 teaspoons kosher salt

　　Smoky Tomato Sauce (recipe follows)

　　

Smoky Tomato Sauce

4 tomatoes, seeded and halved

　　2 unpeeled shallots, halved

　　3/4 cup olive oil

　　Kosher salt

　　1/2 teaspoon freshly ground black pepper

　　1/4 cup reduced poaching liquid (from Wine-Poached Shrimp)

　　Juice of 1 lemon

　　2 tablespoons white balsamic vinegar

　　Freshly ground white pepper

　　1 cup chopped fresh basil leaves

　　1/4 cup chopped fresh mint leaves

　　(makes about 3 1/2 cups)

　　

Step 1

Prepare a low-medium heat fire (225°F) in a wood-fired oven or cooker.

　　

Step 2

Combine the wine and stock in a saucepan and warm slightly. Put the shrimp in a shallow baking dish, then cover with the wine and stock. Add the garlic, fennel, and salt to the liquid, then cover tightly and bake for 15 to 20 minutes, until the shrimp are evenly pink.

　　

Step 3

Remove the shrimp from the liquid and let cool slightly, then remove the shells. Return the dish to the oven and cook to reduce the liquid by one-third. Reserve 1/4 cup of it for the sauce. Toss the shrimp in the remainder of the reduced liquid just before serving.

　　

Smoky Tomato Sauce

Step 4

Prepare a medium-hot fire (400°F) in a wood-fired grill. Or, if poaching the shrimp in an oven, cook the tomatoes and shallots there as well. Place them on a grate or a grill pan to mark and cook as directed.

　　

Step 5

Combine the tomatoes, shallots, 3 tablespoons of the olive oil, salt, and the black pepper in a bowl and toss to coat. Grill the tomatoes and shallots, cut side down, for 15 minutes, or until they are softened and the skins have shriveled. Remove from the grill and spread on a baking sheet to cool to the touch. Remove the tomato skins and shallot peels, then chop the vegetables. Combine in a bowl along with any juices and set aside.

　　

Step 6

Whisk the poaching liquid, lemon juice, and vinegar together in a bowl. Gradually whisk in the remaining 1/2 cup olive oil to make an emulsion. Stir into the tomato mixture and add salt and white pepper to taste. Stir in the chopped herbs. Set aside for 20 minutes for the flavors to come together. Serve as a dip for the shrimp.

　　Reprinted with permission from Wood-Fired Cooking: Techniques and Recipes for the Grill, Backyard Oven, Fireplace, and Campfire by Mary Karlin, copyright © 2009. Photography copyright © 2009 by Ed Anderson. Published by Ten Speed Press.