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Lemon-Poached Shrimp with Pistachio Dukkah

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    Lemon-Poached Shrimp with Pistachio Dukkah

    Dukkah is a nut and spice blend that has infinite possibilities in your recipe repertoire. Use it as a flavourful garnish, in vinaigrette, or as a crust for chicken or fish. Don’t have any pistachios on hand? Try using hazelnuts or pecans.

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    2 cups (500 mL) dry white wine
    1 cup (250 mL) water
    6 black peppercorns 
    1 dried bay leaf
    1 tsp (5 mL) fennel seed
    1 garlic clove, peeled and cut in half
    1 tsp (5 mL) salt, plus extra
    1 large lemon, sliced 
    16 large shrimp (16/20 count), unpeeled
    1/4 cup (60 mL) pistachios, shelled and skinned
    2 Tbsp (30 mL) sliced natural almonds
    3 Tbsp (45 mL) sesame seeds
    1 Tbsp (15 mL) coriander seed
    1 Tbsp (15 mL) cumin seed
    1 tsp (5 mL) dried mint
    2/3 cup (160 mL) low-fat sour cream
    1 tsp (5 mL) lemon zest
    2 Tbsp (30 mL) lemon juice
    1 Tbsp (15 mL) finely chopped fresh mint
    1 Tbsp (15 mL) finely chopped fresh parsley

    In medium saucepan, stir together wine, water, peppercorns, bay leaf, fennel seed, garlic, salt, and sliced lemon. Bring to a boil over medium-high heat. Reduce heat to medium and let poaching liquid simmer gently for 10 minutes. Add shrimp, cover, and cook for 4 minutes. Remove saucepan from heat and set on a cooler part of stove top, still covered, for 2 minutes.

    Strain shrimp, discarding aromatic liquid, and let sit until cool enough to handle, about 10 minutes. Peel, leaving on tails, and devein. Place shrimp in airtight container and refrigerate until chilled, about 2 hours.

    Meanwhile, place pistachios, almonds, sesame seeds, coriander, and cumin in large frying pan over medium heat. Stirring constantly, cook until sesame seeds are slightly toasted and spices are aromatic. Transfer to plate and set aside to cool to room temperature.

    Once cooled, place mixture in bowl of food processor along with dried mint and pinch of salt. Pulse until mixture is a sandy texture.

    In small bowl, stir together sour cream, lemon zest, lemon juice, fresh mint, parsley, and pinch of salt.

    To serve, arrange shrimp on serving platter alongside dukkah and lemon herb sauce. Allow guests to help themselves and dunk a shrimp in sauce before coating in dukkah.

    Serves 8.

    Each serving contains: 80 calories; 5 g protein; 5 g total fat (1 g sat. fat, 0 g trans fat); 6 g total carbohydrates (1 g sugars, 1 g fibre); 45 mg sodium

    source: "Happy New Year!", alive #374, December 2013

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    Lemon-Poached Shrimp with Pistachio Dukkah

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