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Poached Shrimp with Peach Habanero Hot Sauce

Poached Shrimp with Peach Habanero Hot Sauce

These Poached Shrimp are gently cooked in a chili-spiked poaching liquid and served on ice with a side of Peach Habanero Hot Sauce and lemon wedges.
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Prep Time 15 minutes
Cook Time 30 minutes
Servings: 4
Course: Snack, starter
Ingredients Equipment Method Notes

Ingredients
  

Peach Habanero Hot Sauce
  • 2 peaches diced
  • 1 tbsp neutral oil
  • 2 shallots halved, thinly sliced
  • 1 habanero thinly sliced
  • ¼ tsp salt
  • ¼ cup rice wine vinegar
  • 1 tbsp honey
  • 2 tbsp water
  • 2 tsp cornstarch
Poached Shrimp
  • 2 tbsp unsalted butter
  • 2 cloves garlic peeled, thinly sliced
  • 1 tbsp gochugaru**
  • 1 tbsp salt
  • 1 cup water
  • 1 lemon juiced
  • 2 bay leaves
  • 300g (10.5oz) Argentine shrimp defrosted
To Serve
  • Crushed Ice
  • Lemon wedges

Equipment

  • 1 Large skillet
  • 1 Food Processor

Method
 

For the Sauce
  1. Place the peaches in a food processor and blitz until very smooth. Set the puree aside.
    2 peaches
  2. Heat oil in a large skillet until shimmering. Add the shallots, habanero pepper, and the salt. Sauté over low heat until the shallots are just translucent.
    1 tbsp neutral oil, 2 shallots, 1 habanero, ¼ tsp salt
  3. Pour the peach puree into the skillet and stir in the rice wine vinegar and honey. Bring the mixture up to a simmer and cook for 15 minutes.
    ¼ cup rice wine vinegar, 1 tbsp honey
  4. When the 15 minutes are up, whisk to combine the water and cornstarch. Stir the mixture into the simmering peach sauce and continue to stir until the sauce has thickened. Take it off of the heat and let it cool completely. ***
    2 tbsp water, 2 tsp cornstarch
For the Shrimp
  1. Melt the butter in a large skillet and add the garlic, gochugaru, and salt. Sauté for a minute, then pour in the water. Add the lemon juice and bay leaves and let the mixture simmer for 15 minutes.
    2 tbsp unsalted butter, 2 cloves garlic, 1 tbsp gochugaru**, 1 tbsp salt, 1 cup water, 1 lemon, 2 bay leaves
  2. Take the shells off of the shrimp, leaving the tails. Place the shrimp in an even layer in the poaching liquid. Cover and cook over low heat for 5 minutes. Quickly remove the shrimp from the poaching liquid and chill until cold. ****
    300g (10.5oz) Argentine shrimp
To Serve
  1. Pile crushed ice onto a serving platter and arrange the shrimp on top. Serve with a bowl of the Peach Habanero Hot Sauce and some lemon wedges.
    Crushed Ice, Lemon wedges

Notes

** Gochugaru is a Korean chili powder. If you can't find it, swap it for crushed red pepper flakes or another chili powder you love. 
*** You can make the Peach Habanero Hot Sauce up to a week in advance. 
**** Save the poaching liquid for making stocks and soups. It's the perfect flavor bomb.