One potato makes the DREAM dipping sauce for perfectly poached shrimp! Subscribe ► http://foodtv.com/YouTubeGet the recipe ► https://foodtv.com/31X7eMbAlex Guarnaschelli, professional chef, working mom and passionate home cook, invites viewers to learn her down-to-earth recipes in Alex's Day Off. Alex shows how cooking her personal style of American, French and Italian fare can be elegant and approachable!Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!Poached Shrimp with Bay Leaves and LemonRECIPE COURTESY OF ALEX GUARNASCHELLILevel: EasyTotal: 1 hr 30 minPrep: 15 minCook: 1 hr 15 minYield: 4 to 6 servingsIngredients1 Idaho baking potato, washed and dried2 pounds shrimp, fresh or frozen, in the shells2 1/2 quarts water1 lemon, cut into slices1 small bunch fresh parsley, washed16 black peppercorns4 bay leaves1 tablespoon kosher salt plus more for seasoningSplash hot sauce (recommended: Tabasco)2 tablespoons good quality curry powder2 tablespoons warm water2 egg yolks1 teaspoon Dijon mustard1/2 lemon, juicedRed wine vinegar1/2 to 3/4 cup olive oilDirectionsPreheat the oven to 450 degrees F. Place the potato inside to bake for 1 hour.Though these shrimp are served in the shell, run a small, sharp knife down the length of the shrimp to devein them. In a large saucepan, combine the water, lemon, parsley, peppercorns, bay leaves, salt, and hot sauce. Stir to blend and bring to a simmer. Remove from the heat and allow the liquid to cool for a few minutes. Add the shrimp and allow them to sit in the liquid, off the heat, until they are cooked in the middle, 3 to 5 minutes. Use a slotted spoon to remove the shrimp and drain them on a kitchen towel. Refrigerate until ready to serve.When the potato is tender (check by piercing with the tip of a knife), shut the oven off, remove the potato, and place it on a flat surface. Sprinkle the curry powder in a thin layer in an oven proof skillet and toast it in the oven (with the door open) until you smell the aroma of the curry, 2 minutes. Remove and set aside to cool. Split the potato in half lengthwise and scoop out the flesh. Transfer the flesh to a blender and add the warm water, egg yolks, mustard, and lemon juice. Pulse to blend. Add the curry powder and a splash of vinegar, if desired. With the blender running, pour a steady stream of the olive oil through the top, start with 1/2 cup and then taste. If needed, add more olive oil. Serve the sauce in a bowl on the side with the shrimp.Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.► FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp ► WEBSITE: https://www.foodnetwork.com ► FULL EPISODES: https://watch.foodnetwork.com ► FACEBOOK: https://www.facebook.com/FoodNetwork ► INSTAGRAM: https://www.instagram.com/FoodNetwork ► TWITTER: https://twitter.com/FoodNetwork #AlexGuarnaschelli #AlexsDayOff #FoodNetwork #PoachedShrimpwithBayLeavesandLemonPoached Shrimp with a POTATO Sauce with Alex Guarnaschelli | Alex's Day Off | Food Networkhttps://youtu.be/0bM0cq88lW0