Shrimp Poached in Orange Juice Butter Sauce with Ginger, Star Anise and Wine

Chef Debra with the poached shrimp recipe prepared as part of the Cooking Without Looking TV Show Challenge

Recipe Note: This Shrimp Poached in Orange Juice is a variation of a recipe developed by Allen Susser in his book New World Cuisine and Cookery. His recipe was titled: “Shrimp Poached in Orange Juice, Ginger, and Sauternes”. Sauternes is a sweet French white wine that is named after the region in which the grapes are grown and the wine is produced. Any sweet white wine works in this recipe as Sauternes is expensive and can be difficult to find.

Recipe Note: For the Blind Chef vs Blindfolded Chef of the “Cooking Without Looking TV Show Challenge”, I chose to add a soft poached egg and serve the shrimp over rice. It is up to you as to how you want to serve the shrimp. This recipe does not include the poached egg.

Serves 4

Delicious when served over jasmine rice!

Chef Debra with the poached shrimp recipe prepared as part of the Cooking Without Looking TV Show Challenge
Chef Debra with her version of Shrimp Poached in Orange Juice Butter Sauce with Ginger, Star Anise and Wine


  • 16 Jumbo or XL shrimp*

*Ingredient Note: It is difficult, if not impossible, to confidently know when a shrimp has been deveined successfully if you are trying to do this with vision loss. The recipe calls for the shrimp to be butterflied, but it is not necessary to butterfly the shrimp for a delicious outcome. Buying shrimp that is already peeled and deveined is fine. The outcome will be different in looks only but will be equally delicious!

  • 4 tablespoons Sauternes or other sweet white wine
  • 4 cups freshly squeezed orange Juice* plus one whole orange for garnish if desired

*Ingredient Note: It takes about 3 average size oranges to produce one cup of orange juice. It is fine to use pre-squeezed pulp free orange juice for this dish. In fact, I practiced this recipe multiple times, and until the dress rehearsal used prepared juice and the outcome was delicious every time!

  • 4 teaspoons orange zest
  • 12 tablespoons butter (divided)
  • 2 teaspoons fresh grated ginger
  • 4 teaspoons fresh grated garlic
  • One-fourth cup minced white parts of green onion plus green section for garnish
  • 2 bay leaves
  • 4 whole star anise
  • 2 teaspoons Old Bay Seasoning
  • 1 teaspoon Szechwan pepper oil (optional)
  • 2 teaspoons Worcestershire sauce
  • 4 teaspoons mint leaves cut or torn into small pieces plus 4 mint “trees” for garnish (optional)

Recipe Note: There are basically 6 sections to this recipe:

  1. Prepare sachet and garnishes (optional)
  2. Prepare aromatics
  3. Prepare orange juice and zest
  4. Prepare shrimp
  5. Make sauce base
  6. Poach Shrimp


Prepare Sachet and Garnishes (optional)

Step 1: Place 2 bay leaves and 4 star anise in a cheese cloth bag with a drawstring. Set aside.

TBK Tool: Herb Bags

Prepare the garnishes

There are 5 possible garnishes for this dish and I arrange the small bowls in alphabetical order. You can select to make all or none of them.

Garnish Step 1, bowl 1: Set aside 4 tablespoons of cashew pieces.

TBK Tool: Dry Measure Spoons

Garnish Step 2, bowl 2: Cut 2 inch sections from the green end of a green onion and use scissors, a knife or your fingernails to tear them into long blades-of-grass-like strips. When you have about 4 tablespoons, set them aside. Save the white parts of the onion for a later step.

Garnish Step 3, bowl 3: Cut or tear 4 tablespoons of mint leaves into small pieces. Set aside.

Recipe Note: Place the whole leaves (not the stems) in a small bowl. Insert the tips of scissors into the dish and cut away. Check every so often and quit cutting when the leaves are the size you desire. Set aside.

Chef Debra chopping herbs in a small bowl with scissors

Garnish Step 4, bowl 4: Cut 4 mint “trees” from fresh mint and set aside for garnish with orange slices to be added later.

Prepare Aromatics

Step 5: Peel and mince 2 teaspoons of fresh ginger.

TBK Tool: Mini Box Grater and Peeler

Step 6: Peel and grate 4 teaspoons fresh garlic.

TBK Tool: Garlic Peeler

Step 7: Mince one-fourth cup white parts of green onion saved from Garnish Step 2.

Prepare Orange Juice and Zest

Recipe Note: Save the fresh orange preparations for after the garnishes and aromatics. They tend to be quite sticky and you can use the same work area as you did with the other food preparations.

TBK Tool: Work Trays

Step 8: Zest 4 teaspoons of orange zest and set aside

TBK Tool: Mini Box Grater

Recipe Note: Always zest citrus before it is cut. Once it is cut the juices can be very sticky and hard to work with.

Step 9: Produce 4 cups of fresh orange juice and set aside.

Recipe Note: If you are using orange slices as a garnish, cut 4 slices and set aside in the Garnish Step 4, bowl 4, with the mint trees.

TBK Tool: Straining System and Slicing Guide

Prepare Shrimp

Step 10: Peel and butterfly the shrimp (or use shrimp that are already peeled and deveined) and set aside.

Recipe Tip: The shrimp will be poached for a short amount of time, only 3 and a half minutes. Getting 12 shrimp in and out of the pan is difficult with vision loss, and can result in the last shrimp to be removed becoming rubbery. If possible, choose a straining container that can be placed in the pan that will hold the sauce, and will accommodate a lid while the shrimps are cooking. Another option is to use cheesecloth that can hold all of the shrimp loosely inside and ties with a drawstring, so that all of the shrimp can be lowered into the poaching sauce and removed all at the same time.

TBKTool: Straining System (large cheesecloth bags with drawstrings are included with a wide mouth funnel)

Make Sauce Base

Step 11: Cook the alcohol out of 4 tablespoons of wine in a hot dry pan.

TBK Tool: Auto Measure Spout and Long Wood Spoon

Step 12: Add two tablespoons olive oil to pan

Step 13: Add 4 tablespoons butter to the pan

TBK Tool: Butter Slicer

Step 14: Add ginger, garlic and onions and cook for just a few minutes, until fragrant.

Step 15: Add in orange juice and stir with wooden spoon

Step 16: Add the optional sachet with bay leaves and star anise and secure drawstring to pan handle and make sure sachet is submerged in the liquid in the pan.

Step 17: Add 2 teaspoons Old Bay Seasoning

Step 18: Add one teaspoon Szechuan pepper oil to pan (Optional)

TBK Tool: Liquid Dropper, Bottle and Funnel

Step 19: Add 2 teaspoons Worcestershire sauce and stir. Keep at a low simmer.

Step 20: Stir and allow flavors to meld.

Poach Shrimp

Step 21: Add shrimp to the pan and put lid on pan. Cook for 3 and one-half minutes

Step 22: Remove the shrimp and test to be sure it is at least 145 degrees. Tent with foil to keep it warm and set aside.

Step 23: Taste the sauce and adjust the seasonings. Continue to cook for about 4 more minutes.

Step 24: Remove the sachet and discard.

Step 25: Add in 6 more tablespoons of butter, stir and turn off heat

Step 26: Return the shrimp to the pan to warm through.

Step 27: Plate as desired and garnish.


Recipe Tip: For an advanced level plating option, watch the “Cooking Without Looking TV Show Blind Chef vs Blindfolded Chef Challenge”. I used a rice cooker and steamed carrot “coins” above the rice and the presentation style for the Shrimp Poached in Orange Juice Butter sauce is clearly explained.

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