In large skillet with lid, bring 2 cups water, wine or ver jus, whole peppercorns and 1 tsp fennel pollen to a simmer. Let simmer for a minute or two to blend flavors. Add shrimp in a single layer and turn off heat. Cover and let shrimp GENTLY cook for about 3 minutes, until they are light pink. ( you may want to turn them over halfway through) IMMEDIATELY add shrimp to ice bath( pour the poaching liquid in as well) Let cool and then peel and de-vein. Sprinkle another 1/2 teaspoon fennel pollen and the 1 Tbsp of the O Blood Orange olive oil. Store covered in refrigerator until serving time. When ready to serve you may wish to drizzle with another spoonful of “O” Blood Orange oil. Delicious as a chilled shrimp appetizer all alone, or use to create a fresh dinner salad by placing atop a plate of mixed field greens. Add some fresh orange segments and thinly shaved fennel for a delightful salad.
- 1 tsp Fennel Pollen
- 1-2 Tbsp “O” Olive Oil – Blood Orange
- Wild caught shrimp, 1 lb
- Whole peppercorns, 2 tsp
- White wine or VerJus ( or combination of the two), 1/4 cup