Mead-Poached Shrimp
Mead-Poached Shrimp is a delightful dish that combines the sweetness of mead with the bold flavors of garlic, ginger, and red pepper flakes. The shrimp are gently poached in this flavorful liquid until they become tender and infused with the aromatic notes of thyme and lemon. This recipe serves 4 and can be prepared in just 25 minutes, making it a perfect choice for an elegant dinner or a special occasion. Enjoy this unique and flavorful seafood dish with your choice of accompaniments!
Ingredients
- 1 pound large shrimp peeled and deveined
- 1 cup mead a honey wine
- 1/2 cup chicken or vegetable broth
- 1/4 cup honey
- 2 cloves garlic minced
- 1 teaspoon fresh ginger minced
- 1/2 teaspoon red pepper flakes adjust to taste
- 1 lemon zest and juice
- 1 tablespoon fresh thyme leaves
- Salt and black pepper to taste
- 2 tablespoons olive oil
- Fresh parsley for garnish optional
Instructions
- In a large skillet or pan, heat the olive oil over medium heat. Add the minced garlic and ginger and sauté for about 1 minute or until fragrant.
- Pour in the mead, chicken or vegetable broth, and honey. Stir to combine. Allow the mixture to come to a simmer.
- Once the liquid is simmering, add the red pepper flakes, lemon zest, and fresh thyme leaves. Stir everything together and let it cook for another 2-3 minutes to infuse the flavors.
- Season the poaching liquid with salt and black pepper to taste. Adjust the red pepper flakes if you want more heat.
- Gently add the peeled and deveined shrimp to the skillet in a single layer. Ensure that they are submerged in the poaching liquid.
- Let the shrimp poach in the mead mixture for about 3-4 minutes or until they turn pink and opaque. Be careful not to overcook them, as shrimp can become tough if cooked too long.
- Squeeze the lemon juice over the poached shrimp and stir it in.
- Using a slotted spoon, remove the poached shrimp from the skillet and place them on a serving platter.
- Boil the poaching liquid for a few more minutes to reduce and thicken it slightly.
- Pour the reduced sauce over the shrimp on the serving platter.
- Garnish with fresh parsley, if desired.
- Serve the Mead-Poached Shrimp hot, either as an appetizer or as a main course. You can also serve them with crusty bread or over a bed of cooked rice or pasta to soak up the delicious sauce.