Herb-Infused Poached Shrimp with Citrus Foam

**Ingredients**

#### **1. The Herb-Infused Poach**

* 1 lb large shrimp, peeled and deveined (tail-on for presentation)

* 4 cups water

* 1 cup dry white wine

* 1 lemon, halved

* 2 bay leaves

* 5-6 sprigs fresh parsley

* 3-4 sprigs fresh thyme

* 1 tsp black peppercorns

* 1 tbsp kosher salt

#### **2. The Citrus Foam**

* 1/2 cup heavy cream

* 1/4 cup fresh lemon juice

* 1/4 cup fresh orange juice

* 1 tsp lemon zest

* 1/2 tsp salt

* 1 tsp soy lecithin powder (essential for stabilizing the foam)

#### **3. For Garnish**

* Fresh dill or microgreens

* Citrus zest

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### **Instructions**

#### **Step 1: Prepare the Citrus Foam**

1. In a small saucepan, combine the heavy cream, lemon juice, orange juice, lemon zest, and salt.

2. Warm gently over low heat—**do not boil**.

3. Remove from heat and whisk in the soy lecithin powder until fully dissolved.

4. Pour the mixture into a tall, narrow container.

5. Using an immersion blender, blend the mixture while holding the blender just at the surface to incorporate air until a thick, airy foam forms on top. Set aside to rest while you poach the shrimp.

#### **Step 2: Prepare the Poaching Liquid**

1. In a wide skillet or shallow pot, combine the water, white wine, lemon halves, bay leaves, parsley, thyme, peppercorns, and salt.

2. Bring to a gentle simmer over medium heat. Let it simmer for 5–10 minutes to infuse the flavors.

3. Reduce heat to **low**. The water should be steaming but not bubbling actively (around **170°F–180°F**).

#### **Step 3: Poach the Shrimp**

1. Gently drop the shrimp into the poaching liquid.

2. Poach for 3–4 minutes, or until the shrimp are just pink and opaque.

3. Remove immediately with a slotted spoon to a plate.

#### **Step 4: Assembly**

1. Arrange the poached shrimp on a serving platter or individual plates.

2. Top the shrimp with a generous spoonful of the **Citrus Foam** (use the foam from the top of your container).

3. Garnish with fresh dill or microgreens and a little extra zest