Cold Poached Shrimp with Fennel Aioli
Cold Poached Shrimp with Fennel Aioli uses fresh fennel, fennel seeds, tarragon, marjoram, coriander seeds, and champagne vinegar. The name of the dish implies that the shrimp is “cold poached”, however, the cold comes from the fact that the dish is served cold.
Really fun to make, fennel is the star ingredient. Fresh fennel infuses flavors into the aioli along with fresh tarragon. One of my favorite herbs ever! The key to making the aioli is when you return the aioli mixture to the saucepan for finishing, be certain to whisk the mixture CONSTANTLY. If you don’t, you will end up with scrambled eggs. That is a different dish, entirely!
This dish was inspired by my work as a chef during my “stage” in Italy. A truly transformative experience, learning and embracing the citrus flavors and fresh herbs enhanced my recipes for each of my cookbooks.
Recipe Suggestions:
- Fennel is a delicious ingredient for whitefish! Substitute sea bass, halibut, grouper, or red snapper for the shrimp
- When serving, add a little lemon zest to the finish
- White pepper is used over black pepper for both color and flavor. White pepper has a gentler spicy heat and is neutral in color
- The perfect recipe to make a day ahead, refrigerate, and it’s ready to serve!
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Make Aioli:
2 medium fennel bulbs, about 1 1/2 pounds, roots trimmed
1 1/2 cups olive oil
1 teaspoon fennel seeds, chopped
1 teaspoon fresh tarragon, chopped
1 1/2 tablespoons champagne vinegar
3 garlic cloves, finely chopped
Sea salt and white pepper
3 large egg yolks
Prepare shrimp:
2 cups dry white wine such as sauvignon blanc
2 carrots, sliced
2 teaspoon coriander seeds, crushed
1 teaspoon fresh marjoram, chopped
1 1/2 pounds uncooked medium to large shrimp, peeled and deveined (16-20s)
Enough water to cover shrimp in medium to large stock pot
Make aioli:
Slice fennel bulbs into thin slices.
Reserve stalks.
Heat 2 tablespoons olive oil in heavy bottomed saucepan over medium heat.
Add fennel slices, crushed fennel seeds, and vinegar.
Saute for 10 minutes or until tender.
Add 1 1/2 teaspoons garlic cloves and remaining olive oil.
Reduce heat to low, cover and cook until fennel is tender, stirring occasionally, about 30 minutes.
Add in tarragon and stir to combine.
In a food processor, while processing, add remaining garlic and egg yolks.
Blend well.
Add cooked fennel and process until smooth.
While processing, gradually drizzle in any extra oil from fennel and process until mixture thickens slightly.
Season with 2 pinches of sea salt and 1 pinch of white pepper.
Return mixture to skillet and simmer over low heat for about 4 minutes while whisking constantly.
Transfer to a bowl, let cool to room temperature, cover, and refrigerate until ready to use.
Prepare shrimp:
In a large stock pot over medium high heat, place white wine, carrots, coriander seeds, marjoram, and reserved fennel stalks and stir to combine.
Add 6 to 8 cups of water, bring to a boil, and boil for about 25 minutes.
Strain all ingredients from stock pot while reserving the liquid.
Discard vegetables and spices.
Return liquid to heat and bring to a low boil over medium to medium low heat.
Add shrimp and cook until shrimp are pink, about 2 minutes.
Transfer shrimp to a bowl of cold water, drain, cover, and chill.
To serve, place shrimp on serving plates and top with Chilled Fennel Aioli.
Preparation Time (hrs/min)
