Poached Shrimp with a POTATO Sauce with Alex Guarnaschelli | Alex's Day Off | Food Network

One potato makes the DREAM dipping sauce for perfectly poached shrimp!
Subscribe ► foodtv.com/KZbin
Get the recipe ► foodtv.com/31X7eMb
Alex Guarnaschelli, professional chef, working mom and passionate home cook, invites viewers to learn her down-to-earth recipes in Alex's Day Off. Alex shows how cooking her personal style of American, French and Italian fare can be elegant and approachable!
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Poached Shrimp with Bay Leaves and Lemon
RECIPE COURTESY OF ALEX GUARNASCHELLI
Level: Easy
Total: 1 hr 30 min
Prep: 15 min
Cook: 1 hr 15 min
Yield: 4 to 6 servings
Ingredients
1 Idaho baking potato, washed and dried
2 pounds shrimp, fresh or frozen, in the shells
2 1/2 quarts water
1 lemon, cut into slices
1 small bunch fresh parsley, washed
16 black peppercorns
4 bay leaves
1 tablespoon kosher salt plus more for seasoning
Splash hot sauce (recommended: Tabasco)
2 tablespoons good quality curry powder
2 tablespoons warm water
2 egg yolks
1 teaspoon Dijon mustard
1/2 lemon, juiced
Red wine vinegar
1/2 to 3/4 cup olive oil
Directions
Preheat the oven to 450 degrees F. Place the potato inside to bake for 1 hour.
Though these shrimp are served in the shell, run a small, sharp knife down the length of the shrimp to devein them. In a large saucepan, combine the water, lemon, parsley, peppercorns, bay leaves, salt, and hot sauce. Stir to blend and bring to a simmer. Remove from the heat and allow the liquid to cool for a few minutes. Add the shrimp and allow them to sit in the liquid, off the heat, until they are cooked in the middle, 3 to 5 minutes. Use a slotted spoon to remove the shrimp and drain them on a kitchen towel. Refrigerate until ready to serve.
When the potato is tender (check by piercing with the tip of a knife), shut the oven off, remove the potato, and place it on a flat surface. Sprinkle the curry powder in a thin layer in an oven proof skillet and toast it in the oven (with the door open) until you smell the aroma of the curry, 2 minutes. Remove and set aside to cool. Split the potato in half lengthwise and scoop out the flesh. Transfer the flesh to a blender and add the warm water, egg yolks, mustard, and lemon juice. Pulse to blend. Add the curry powder and a splash of vinegar, if desired. With the blender running, pour a steady stream of the olive oil through the top, start with 1/2 cup and then taste. If needed, add more olive oil. Serve the sauce in a bowl on the side with the shrimp.
Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.
► FOOD NETWORK KITCHEN APP: foodtv.com/FNKApp
► WEBSITE: www.foodnetwork.com
► FULL EPISODES: watch.foodnetwork.com
► FACEBOOK: / foodnetwork
► INSTAGRAM: / foodnetwork
► TWITTER: / foodnetwork
#AlexGuarnaschelli #AlexsDayOff #FoodNetwork #PoachedShrimpwithBayLeavesandLemon
Poached Shrimp with a POTATO Sauce with Alex Guarnaschelli | Alex's Day Off | Food Network
• Poached Shrimp with a ...

[@justingroves9058]

I really like watching Alex and enjoy the wide variety of projects she does on Food Network.

[@madisonbaker7056]

I just love her. More Alex please!

[@angelcop2]

More Alex please I just love her cooking!

[@TheCanadianBubba]

She looks so great here ! Happy and healthy... life must be good !

[@SS4Xani]

Just an interesting tip, if you press gently on the shrimp after you de-vein them, until you hear the muscles in the shrimp crackle, the shrimp will stay extended and won't curl up on you when cooking.

[@richardneedham7596]

Gotta try something like this!! This is fun with favors!

[@husqvarna17]

Definitely looks yummy.

[@paigeeeey5611]

FAVORITE chef. Got her cookbook for Christmas 🤗

[@janzebuski3559]

I love Iron Chef Alex! I enjoyed watching this show and now I'm glad that she's back on TV on The Kitchen!!!

[@gregormiller4037]

Great post, I lov cold shrimp. I like to simmer/steep pickling spice for 5-10 minutes then add the shrimp.

[@tanishahaynes8362]

Shes so pretty and I love the way she moves. So graceful

[@7HPDH]

She really knows how to work the camera

[@se7encureton]

That looks dope

[@Pure_KodiakWILD_Power]

cozy, huh? 😋

[@carlossantiago4621]

Awesome

[@scottrousseau496]

Oooo yummy AF

[@cheryladams7945]

I have to watch my salt intake and this potato sauce is perfect substitute for gravy.

[@CookingPulse]

Love this shrimp recipe.....interesting touch👍😍

[@juliaester4424]

O yeah babee 😋🤗

[@erikadowdy686]

I don’t understand “ Deveining” becuz shrimp have the poop vein AND a vein underneath- I remove BOTH! And There’s usually still poop underneath the tail, I remove

[@o.9428]

Alex says the flavor in the poop vein is amazing! She is NOT a picky eater.

[@Joshadowolf]

Oli S. Ewwwww!

[@7HPDH]

A lot of people eat sausage casings...

[@janzebuski3559]

@@7HPDH you've got a point there!!! 😂😂

[@MegaJune1957]

Dónde Puedo Descargar los Vídeos de Alex en Idioma Español?????

[@franktate1482]

I have a huge crush on Alex love watching cook

[@boogiestylez]

Using all the spices and flavors , she can burnt my toast I will still think it’s some kind of classy bread 🍞

[@rudeboymon3177]

That looked like waaaaay too much curry powder 😝

[@gregormiller4037]

den just start out wiff about 1/2 tlbs rudeboy.

[@ifurungjennifer]

You can ofcourse adjust or omit according to your liking

[@szelokho2574]

is just basically ur basic aioli but with potato too lol, add some garlic and truffle to use sauce mam?

[@Passionforfoodrecipes]

I was going to make a lame dad joke about shrimp, but that's just a little shellfish!

[@Passionforfoodrecipes]

@@quinnaddison420 You cared enough to stop and comment! Checkmate.

[@timhrim]

That sauce is like a curry mayo right? Why the potato?

[@R3putaytion13]

Starches act like thickening agents

[@janzebuski3559]

@@R3putaytion13 👍👍

[@BigJ-Bone1800]

I don't thought that was mustard even though it says it in the description

[@janzebuski3559]

If you follow her, she admits to loving Dijon mustard and often adds it to her recipes.

[@coljar100]

what made you think of this recipe? a potatoe sauce !!!! so unique

[@megapookie762]

"grassy tastes"???? Lol

[@aaronnava2985]

I am offended she ate them without me

[@geemeff]

No, no, no no, that ain't how its done.

[@janzebuski3559]

That is how it's done because it's her recipe!!!

[@karma4greedyslumlords490]

_2 tbs of curry..._ Alright I'm out

[@johnnygeorges2841]

🤮

[@fallguy4209]

I made this recipe. It was god awful

[@lenanash798]

😳😳😳😳😳😝😝😝 r u serious...it look so good though

[@janzebuski3559]

It looks so good!!! Did you follow the recipe, same size shrimp (hers were fairly large)? Maybe give it another try, watch the video again..... maybe a 2nd try at the recipe will yield better results.....

[@fallguy4209]

@@janzebuski3559 I have tried it wasn’t good. Been a chef for 30 years. Other colleagues made it and hated it as well. The sauce is what tastes nasty