Herb Poached Shrimp with Citrus Cocktail Sauce

Herb Poached Shrimp with Citrus Cocktail Sauce


1 bottle (750 ml) dry white wine
3 cups water
4 sprigs fresh thyme
4 sprigs fresh oregano
1 sprig rosemary
2 tablespoons grated lemon peel (divided)
2 tablespoons fresh lemon juice
Coarse salt and freshly ground black pepper
2 bags (1 pound each) Ultra Pure raw Black Tiger EZ Peel Shrimp (8 to 12 count), thawed
2 containers (8 ounces each) Dierbergs Kitchen Cocktail Sauce
¼ cup vodka
1 tablespoon grated orange peel


In large stockpot, bring wine, water, herbs, 1 tablespoon of the lemon peel and the lemon juice, and salt and pepper to a simmer.

Add shrimp; simmer until shrimp are pink and opaque throughout, about 3 minutes.

Remove shrimp from liquid; cover and chill at least 4 hours.

In small bowl, whisk together cocktail sauce, vodka, the remaining 1 tablespoon lemon peel, and orange peel until well mixed. Cover and chill several hours or overnight to develop flavors.

Serve chilled shrimp with cocktail sauce.

Servings: 8
Serving Size: Per Serving

Per Serving
Calories: 151
Cholesterol: 140 mg
Fat: 3 g
Sodium: 908 mg
Carbohydrates: 12 g
Protein: 18 g
Fiber: <1 g Saturated Fat: <1 g