Lemon-Poached Shrimp with Pistachio Dukkah - alive magazine

Lemon-Poached Shrimp with Pistachio Dukkah - alive magazine

www.alive.com

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…

View full recipe on www.alive.com

Login or Signup to bookmark recipes from your favorite sites, build shopping lists, and create your own recipes. For the cooking instructions, visit the original recipe at www.alive.com.

Share this recipe:

Cooking tools:

  • Food processor
  • Microplane
  • Saucepan
  • Skillet
  • Chef's knife
  • Paring knife
  • Cutting board
  • Colander
  • Mixing bowl
  • Airtight container
  • Refrigerator
  • Stove
  • Plate
  • Serving platter
  • Measuring cup
  • Measuring spoon
  • Spoon

Ingredients

  • 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

Ready to cook this?

Turn these ingredients into a shopping list you can check off as you shop.

Free account required. Already a member? You can sign in on the next step.

More dinner inspiration, straight to your inbox

Get recipes worth saving and practical cooking tips. No account needed.

Get recipe ideas by email

More Like This