Both they and the poached shrimp, a special, are fine examples of Mr. Moser's lavish yet subtle style of cooking.

Third, but still placing, are the poached shrimps mixed with shredded cabbage, carrots and cream cheese and wrapped in phyllo.

I looked out over that splendidly silly space as I ate beautifully arranged poached shrimp in a lime, soy and ginger sauce.

Entrees include poached shrimp in a cannellini bean sauce, roasted eel in vine leaves with balsamic vinegar and skewered boneless quail with sage.

NO ONE ever has too many sauces for cold poached shrimp, but tomato is a cliche and mayonnaise types are too creamy for me.

The best starter was three poached shrimps arranged around a centerpiece of haricots verts, arugula and a scattering of yellow beets.

Azafrán also offers snack-size bites that spin off in new directions, like cold poached shrimp coated in a sweet-hot green sauce of parsley, garlic, honey and wasabi.

It's great on a boneless chicken breast, whether grilled, broiled or sauteed, or on poached or grilled shrimp.

It adds flavor to mild dishes like grilled chicken or broiled halibut, and nicely complements roast lamb or cold poached shrimp.

Two recommended appetizers are cold poached shrimp with two sauces, and a vegetable-and-goat-cheese strudel.