Poached Shrimp with Coconut Butternut Squash Sauce: Recipe from Yacht Chef & Author Victoria Allman

Poached Shrimp
with a Coconut Butternut Squash Sauce

Recipe contributed by Victoria Allman, Superyacht Chef & Author of SEAsoned: A Chef’s Journey with Her Captain

Recipe from Yacht Chef and Author Victoria Allman: Poached Shrimp with Coconut Squash Sauce

Court Bouillon:

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

Place all the ingredients n a pot and bring to a boil. Lower the heat to medium and simmer for 20 minutes.

Coconut Squash Sauce:

• 2 tablespoons vegetable oil
• 1 white onion, sliced
• 4 cloves garlic
• 2 pounds butternut squash, peeled, seeded and diced
• ½ scotch bonnet chili
• 2 cups chicken stock
• 1 tablespoon fresh thyme
• 1 teaspoon sea salt
• 1 can coconut milk (400 ml)
• 1 tablespoon apple cider vinegar

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

• 3 pounds large shrimp
• Piment D’Espellette

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.

Divide the shrimp between six plates and pool the sauce around.  Sprinkle the top with piment d’espellette

Serves 6

Victoria Allman, Yacht Chef and Author: www.VictoriaAllman.com

Victoria Allman, Yacht Chef and Author of: SEAsoned: A Chef’s Journey with Her Captain and Sea Fare: A Chef’s Journey Across The Ocean

Find more recipes at www.VictoriaAllman.com.