Some of the equipment photographed in this post were provided by Paderno. All thoughts and opinions are my own.

I find this recipe super versatile. It’s a quick, no-fuss entertaining option. I’ve also whipped up a batch for a quick picnic lunch too. I like to leave their shells on. They get much more flavourful in the poaching liquid, and are super fun and hands on to dig into.

Citrus Poached Shrimp with Lemon Dill Horseradish Dipping Sauce

• 2 pounds of shrimp (I like leaving shells on)

• 1 oranges, sliced

• 2 limes, sliced

• 1 lemon, sliced

• 1 tbs of salt

• ½ tbs black peppercorns

• ½ tbs white peppercorns

• ½ tbs coriander seeds

• 3 bay leaves

• 4 litres of water

Bring water to a boil and add the citrus slices, salt, peppercorns and bay leaves. Let simmer for 10-15 minutes so the aromatics can infuse the water.

Prepare ice bath.

Add the shrimp to the aromatic water. Remove from heat and let stand for 3 minutes or until the shrimp are bright pink.

Using a spoon, remove the shrimp from the poaching liquid and place in the ice bath. Let cool, then drain. Serve with your favourite cocktail sauce or lemon dill horseradish dipping sauce.

Lemon Dill Horseradish Dipping Sauce

• ½ cup mayonnaise

• ½ sour cream

• 2 tsp dried dill or 1 tbs fresh chopped dill

• 1 tbs horseradish

• 1 tbs lemon juice

• 1 tsp garlic salt

 Mix all ingredients in a bowl. Let refrigerate for at least 30 minutes prior to serving.