Members recipe 
From the Sea · French
Chilled Poached Shrimp Platter with Two Dipping Sauces
Whole shrimp poached in a lemony, peppercorn-scented court bouillon are chilled and fanned around a bed of crushed ice. A creamy remoulade and a tangy ginger-soy dip sit in the center, so guests can dunk and peel at their own pace.
Test kitchen note: Take the shrimp off the heat the moment they curl and turn pink, then plunge them into ice water to stop the cooking instantly.
Method 5 steps
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