New This Month

Rose-Poached Shrimp with Cucumber

To bring out the best flavors of this light and refreshing hors d'oeuvre, serve it with a light, breezy rose.

  • Servings: 24

Source: Martha Stewart Weddings, Spring 2010


  • 4 cups water
  • 2 cups rose wine
  • 1/2 lemon
  • 2 tablespoons plus 1/2 teaspoon coarse salt
  • 2 dozen large fresh shrimp, cleaned and deveined, tails on
  • 1 English cucumber
  • 1 teaspoon olive oil
  • 1/4 teaspoon red-pepper flakes
  • Coarsely ground black pepper


  1. Prepare a bowl of ice and water for an ice bath. Heat the water and wine, with the lemon half, in a medium saucepan until boiling. Add 2 tablespoons salt. Reduce heat to low (liquid should not even be simmering). Add shrimp; poach until just cooked through, 2 1/2 to 3 minutes. Transfer to ice bath to stop the cooking. Drain, and refrigerate until ready to assemble.
  2. Trim ends from cucumber, and cut into two 5-inch pieces. With a mandoline, shave 1/16-inch-thick lengthwise strips from cucumber. Drizzle with olive oil in a shallow bowl; season with 1/2 teaspoon salt and the red-pepper flakes. Wrap each shrimp with one slice of cucumber, sprinkle with pepper, and serve.

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