{"id":1686,"date":"2013-08-12T13:52:48","date_gmt":"2013-08-12T18:52:48","guid":{"rendered":"http:\/\/woayv2.flywheelsites.com\/?p=1686"},"modified":"2013-08-12T13:52:48","modified_gmt":"2013-08-12T18:52:48","slug":"poached-shrimp-with-coconut-butternut-squash-sauce-recipe-from-yacht-chef-author-victoria-allman","status":"publish","type":"post","link":"https:\/\/www.workonayacht.com\/index.php\/poached-shrimp-with-coconut-butternut-squash-sauce-recipe-from-yacht-chef-author-victoria-allman\/","title":{"rendered":"Poached Shrimp with Coconut Butternut Squash Sauce: Recipe from Yacht Chef & Author Victoria Allman"},"content":{"rendered":"

Poached Shrimp
\nwith a Coconut Butternut Squash Sauce<\/b><\/span><\/h2>\n

Recipe contributed by Victoria Allman, Superyacht Chef & Author of SEAsoned: A Chef\u2019s Journey with Her Captain<\/em><\/a><\/p>\n

\"Recipe<\/a>

Recipe from Yacht Chef and Author Victoria Allman: Poached Shrimp with Coconut Squash Sauce<\/p><\/div>\n

Court Bouillon:<\/b><\/p>\n

    \n
  • 6 cups water<\/li>\n
  • 1\/3 cup white wine vinegar<\/li>\n
  • 2 lemons, cut in half and squeezed<\/li>\n
  • 1 head of garlic, sliced in half<\/li>\n
  • 8 sprigs thyme<\/li>\n
  • 8 parsley sprigs<\/li>\n
  • 4 bay leaves<\/li>\n
  • 3 carrots, peeled and roughly chopped<\/li>\n
  • 2 onions, peeled and roughly chopped<\/li>\n
  • 1 tablespoon peppercorns<\/li>\n
  • 1 tablespoon sea salt<\/li>\n<\/ul>\n

    Place all the ingredients n a pot and bring to a boil. Lower the heat to medium and simmer for 20 minutes.<\/p>\n

    Coconut Squash Sauce:<\/b><\/p>\n

      \n
    • 2 tablespoons vegetable oil<\/li>\n
    • 1 white onion, sliced<\/li>\n
    • 4 cloves garlic<\/li>\n
    • 2 pounds butternut squash, peeled, seeded and diced<\/li>\n
    • \u00bd scotch bonnet chili<\/li>\n
    • 2 cups chicken stock<\/li>\n
    • 1 tablespoon fresh thyme<\/li>\n
    • 1 teaspoon sea salt<\/li>\n
    • 1 can coconut milk (400 ml)<\/li>\n
    • 1 tablespoon apple cider vinegar<\/li>\n<\/ul>\n

      In a heavy-bottomed saucepot saut\u00e9 vegetable oil, onion and garlic for 5 minutes until golden.\u00a0 Add butternut squash, scotch bonnet, chicken stock, thyme and sea salt.\u00a0 Simmer over medium heat for 20 minutes.\u00a0 Add coconut milk and simmer 5 more minutes.\u00a0 Add apple cider vinegar.\u00a0 Puree in a blender.\u00a0 Pass through a sieve to strain.\u00a0 Taste for seasoning.<\/p>\n

        \n
      • 3 pounds large shrimp<\/li>\n
      • Piment D\u2019Espellette<\/li>\n<\/ul>\n

        Strain the court bouillon into a new pot and bring back to a simmer on medium heat. Drop the shrimp in the court bouillon and poach for 3 minutes. Drain.<\/p>\n

        Divide the shrimp between six plates and pool the sauce around.\u00a0 Sprinkle the top with piment d\u2019espellette<\/p>\n

        Serves 6<\/strong><\/p>\n

        \"Victoria<\/a>

        Victoria Allman, Yacht Chef and Author: www.VictoriaAllman.com<\/a><\/p><\/div>\n

         <\/p>\n

        Victoria Allman, Yacht Chef and Author of: SEAsoned: A Chef\u2019s Journey with Her Captain <\/em>and<\/strong> Sea Fare: A Chef’s Journey Across The Ocean
        \n<\/em><\/p>\n