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Combine the water, wine, onion, carrots, celery, lemon halves, bay leaf, and peppercorns in a large pot and bring to a boil over high heat. Simmer for 5 minutes to allow the flavors to blend. Turn off the heat and add the shrimp. Cook just until the shrimp turn pink and are opaque in the center, about 2 minutes.
Ray Kachatorian
Using a meshed spoon, transfer the shrimp from the water to a baking sheet and cool.
Ray Kachatorian
Peel shrimp.
Ray Kachatorian
Devein the shrimp.
Ray Kachatorian
Cut all but 8 of the shrimp crosswise into bite-size chunks.
Ray Kachatorian
Stir the crème fraîche, mayonnaise, horseradish, ketchup, and 2 tablespoons of chives in a medium saucepan over medium heat until heated through. Mix in the lemon juice. Season the sauce to taste with salt and pepper.
Ray Kachatorian
Remove the sauce from the heat. Add the diced shrimp and stir until the shrimp are warm.
Ray Kachatorian
Divide the lettuce among 4 oversized martini glasses. Using a slotted spoon, spoon the shrimp mixture atop the lettuce in each glass. Place 2 whole shrimp atop each serving and sprinkle with the remaining chives. Garnish with the lemon wedges and serve.
Ray Kachatorian
Grilled New York Strip Steak
Curtis shares his tips for searing a luscious peppercorn encrusted New York Strip steak with a side of tasty sprouts.
Curtis' simple grocery stacking method will revolutionize the way you organize your kitchen and prolong the life of your produce.
