Poached Shrimp With Meyer Lemon Ginger Sauce

By Sunset
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Made this last night, but used warmed shrimp served over brown rice. It makes more sauce than I would have liked so I saved 3/4 of it to try on baked chicken or fish. Really tangy & tasty and super easy to make.
Gayle Krueger   •  23 Jan   •  Report
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3/4 cup Meyer or regular lemon juice, divided

1/4 cup Dijon mustard

2 tablespoons chopped ginger

2 tablespoons brown sugar

1 1/2 teaspoons salt, divided

1 1/2 teaspoons pepper, divided

2/3 cup vegetable oil

1/2 cup chopped flat-leaf parsley

2 cups dry white wine

2 pounds rinsed, shelled, tail-on medium shrimp

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