Poached Shrimp Recipes

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POACHED SHRIMP WITH DIPPING SAUCE

Here's a simply perfect appetizer for your next cocktail party: shrimp poached in Chinese seasonings and served with a flavorful dipping sauce of hoisin and sesame oil.

Provided by Mark Bittman

Categories     easy, appetizer

Time 1h

Yield 40 shrimp

Number Of Ingredients 7



Poached Shrimp With Dipping Sauce image

Steps:

  • In a large saucepan, combine shrimp, 3 cups water, soy sauce, anise, peppercorns and ginger. Bring to a boil, then turn off heat and let sit, undisturbed, for about 30 minutes. If you are not serving right away, refrigerate shrimp in liquid; recipe may be prepared to this point a day before serving.
  • When ready to serve, drain shrimp, and put on a platter. Whisk together hoisin and sesame oil in a small bowl; serve shrimp with this sauce.

Nutrition Facts : @context http, Calories 26, UnsaturatedFat 1 gram, Carbohydrate 3 grams, Fat 1 gram, Fiber 0 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 267 milligrams, Sugar 1 gram, TransFat 0 grams

40 large shrimp, peeled (remove vein if you like)
1/2 cup soy sauce
1 star anise
1 tablespoon Sichuan or black peppercorns
5 slices ginger
1/2 cup hoisin sauce
2 tablespoons sesame oil

POACHED SHRIMP ON SUCCOTASH

This mix of shrimp and veggies relies on Old Bay Seasoning for its zing.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes     Shrimp Recipes

Number Of Ingredients 10



Poached Shrimp on Succotash image

Steps:

  • Poach shrimp: In a medium pot, combine 6 cups water, Old Bay, and lemon; bring to a boil. Add shrimp and simmer until opaque throughout, 2 to 3 minutes. Drain, discard lemon, and transfer shrimp to a bowl.
  • To serve: Toss shrimp with vinegar, mustard, and 2 tablespoons oil. In a large skillet, heat remaining 2 tablespoons oil over medium-high. Add green beans and cook until bright green, 4 minutes. Add corn and zucchini; saute until crisp-tender, 5 minutes. Transfer to a platter. Top with shrimp mixture, season with salt and pepper, and serve warm.

Nutrition Facts : Calories 335 g, Fat 17 g, Fiber 5 g, Protein 27 g, SaturatedFat 2 g

1 teaspoon Old Bay seasoning
1 lemon, halved
1 pound large shrimp (31 to 35), peeled
2 tablespoons champagne or white-wine vinegar
1 teaspoon Dijon mustard
1/4 cup extra-virgin olive oil, divided
1/2 pound green beans, trimmed and cut into 1-inch pieces
2 cups corn kernels (from 3 ears)
2 medium zucchini, diced medium
Salt and pepper

BUTTER-POACHED SHRIMP AND ORZO RECIPE BY TASTY

Here's what you need: water, butter, lemon, fresh thyme, shrimp, garlic, shallot, orzo, chicken stock, salt, pepper, spinach, fresh parsley

Provided by Tasty

Categories     Dinner

Yield 4 servings

Number Of Ingredients 13



Butter-Poached Shrimp and Orzo Recipe by Tasty image

Steps:

  • Over low heat, add water to your saucepan and slowly incorporate the butter, a few tablespoons at a time. Whisk together to make sure the water and butter combine and doesn't separate.
  • Add the lemon zest and sprig of thyme and give it a stir. Add the shrimp and poach for eight to 10 minutes. Remove shrimp and set aside. Discard the sprig of thyme.
  • In the same saucepan and over low heat, add garlic, shallots and the orzo. Salt and pepper to taste. Stir until all the liquid has been absorbed.
  • Pour in the chicken stock and cook until the orzo is al dente. Stir occasionally to make sure nothing is sticking to the bottom of the saucepan.
  • Once the orzo is al dente, add the spinach. Stir in until just wilted. Remove from heat.
  • Serve the spinach and orzo, place a few shrimps on top and garnish with chopped parsley.
  • Enjoy!

Nutrition Facts : Calories 809 calories, Carbohydrate 63 grams, Fat 53 grams, Fiber 2 grams, Protein 17 grams, Sugar 6 grams

2 tablespoons water
8 tablespoons butter
2 teaspoons lemon, zest
1 sprig fresh thyme
½ lb shrimp
2 cloves garlic
1 shallot
1 cup orzo
2 cups chicken stock
salt, to taste
pepper, to taste
4 cups spinach
fresh parsley, for garnish

NEW SHRIMP LOUIE (POACHED SHRIMP SALAD)

In this spirit of classics like shrimp Louie or niçoise salad, this is a fairly basic, highly customizable salad-for-dinner deal, in which the nonnegotiables are fresh seafood (shrimp or salmon), crunchy lettuce (romaine or Little Gems) and tons of lemon (which comes in a tangy vinaigrette made with shallot and tarragon). From there, you can add any number of raw or lightly blanched vegetables, like shaved radish, sliced avocado or blanched green beans. To make things easy and efficient, the shrimp, eggs and green beans can all be cooked in the same pot of boiling water, so it's not much of a fuss.

Provided by Alison Roman

Categories     brunch, dinner, lunch, weekday, salads and dressings, seafood, main course

Time 30m

Yield 4 servings

Number Of Ingredients 13



New Shrimp Louie (Poached Shrimp Salad) image

Steps:

  • Bring a large pot of salted water to a boil. Add green beans and cook until bright green and just tender, 2 minutes or so. Remove from water and transfer to a plate to cool. (No need to use an ice bath, but if you want to, go for it.)
  • Add shrimp and cook until bright pink and just cooked through, 2 to 4 minutes depending on the size of the shrimp. Transfer to a plate to cool. Once the shrimp are cool enough to handle, peel.
  • Return the water to a boil and gently lower in eggs. Boil for 6 to 7 minutes (6 for runnier yolks, 7 for slightly firmer). Remove from heat and run under cold water for a minute or two. (Feel free to place them in an ice bath, if you wish, but I find very cold running water does the trick.)
  • Combine shallot, tarragon and lemon juice in a small bowl and season with salt and pepper.
  • To assemble the salad, arrange the lettuce on a large serving platter or in a shallow bowl and scatter with radishes, avocado, green beans and shrimp. Spoon shallot mixture over everything and drizzle with olive oil. Peel and halve the eggs and nestle in the salad. Serve with aioli or mayonnaise alongside for individual dressing.

Kosher salt
8 ounces green beans, tails trimmed
1 1/2 pounds large shrimp, shell on, deveined if you like
4 large eggs
1 small shallot, sliced
2 tablespoons fresh tarragon leaves, finely chopped
3 tablespoons fresh lemon juice
Freshly ground black pepper
1/2 large head romaine lettuce or 3 heads Little Gem lettuce, torn or cut into large pieces
1 medium watermelon radish or 3 regular radishes (or a mix of both), thinly sliced
1 avocado, thinly sliced
Olive oil, for serving
1 cup aioli or mayonnaise, for serving

POACHED SHRIMP

Citrus and aromatic bay leaf permeate tender shrimp during a quick boil. This crowd-pleasing recipe should be on your "easy appetizer" list.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Time 30m

Number Of Ingredients 6



Poached Shrimp image

Steps:

  • Bring water, lemon, and bay leaf to a boil, covered, in a medium saucepan. Add 1 tablespoon salt. Reduce heat to low, and simmer for 10 minutes.
  • Raise heat to high, and return water to a boil. Add shrimp; cook until bright pink and opaque, 1 1/2 to 2 minutes. Immediately transfer shrimp to a rimmed baking sheet using a slotted spoon; cover with ice, and let stand for 5 minutes.

10 cups water
1/2 lemon
1 dried bay leaf
Kosher salt
1 pound large shrimp (16 to 20), deveined
Ice cubes

POACHED CAJUN SHRIMP

Provided by Robert Irvine : Food Network

Categories     appetizer

Time 16m

Yield 8 servings

Number Of Ingredients 4



Poached Cajun Shrimp image

Steps:

  • In a stock pot bring water, white wine, and Cajun seasoning to a boil. Add shrimp to liquid reduce to simmer and cook until shrimp turns pink, about 8 minutes. Remove from heat and let sit in liquid 3 more minutes, then drain. Can be served warm or chilled.

2 quarts water
2 cups white wine
5 tablespoons Cajun seasoning
3 pounds (16/20 count per pound) fresh shrimp, shell on

POACHED SHRIMP

This is a great way to make shrimp for an appetizer. Has lots of flavour on it's own or served with a dip. I served it with the Mango Lime Mayonaise (Recipe # 371004) for a party and everyone loved it. Poach the shrimp with the shells on as it adds more flavour and then peel them before serving. I got this recipe off a blog on the internet about a Cobb Salad.

Provided by ChrissyG1968

Categories     < 30 Mins

Time 20m

Yield 6 serving(s)

Number Of Ingredients 7



Poached Shrimp image

Steps:

  • fill a large pot with about 1/2 gallon water.
  • Squeeze in the lemon juice and toss in lemon halves for extra flavor.
  • Add the bay leaf, thyme, peppercorns, garlic, and salt.
  • Bring to a boil over medium heat.
  • Simmer for 5 minutes to infuse the water with the aromatics.
  • Before adding the shrimp, bring water to a rolling boil.
  • Add the shrimp, them remove from heat and allow shrimp to poach for 7 to 8 minutes, until the turn pink.
  • Using a slotted spoon, transfer the shrimp from the poaching liquid to a bowl.
  • Chill shrimp in the refrigerator.

1 lemon, halved
1 bay leaf
4 sprigs thyme
4 black peppercorns
2 garlic cloves, peeled
1 tablespoon kosher salt
1 lb large shrimp, cleaned and deveined

COLD POACHED SHRIMP

You can buy peeled shrimp, but shrimp poached in their shells have more flavor (as do shrimp poached in salt; the water should taste salty). If you're going to peel the shrimp yourself, as I recommend, it pays to buy larger shrimp and cut down on the work. Go for those in the range of 30 to 40 per pound (sometimes labeled U-40 as in "under 40"), or even larger if the cost is not prohibitive. To subtly improve the flavor of the shrimp, add other seasonings to the poaching liquid-the easiest thing is to grab a handful of pickling mix, which usually contains peppercorns, allspice, bay leaf, and coriander and dill seeds. Throw in a couple of cloves of garlic or a piece of onion if you like.

Yield makes 4 servings

Number Of Ingredients 3



Cold Poached Shrimp image

Steps:

  • Put the shrimp in a saucepan with water to cover and a large pinch of salt. Bring to a boil and turn off the heat; let the shrimp cool in the water for about 5 minutes, then rinse in cold water until cool. Peel and devein if you like. Serve with sauce or chill until ready to serve.
  • Almost all Shrimp are frozen before sale. So unless you're in a hurry, you might as well buy them frozen and defrost them yourself; this will guarantee you that they are defrosted just before you cook them, therefore retaining peak quality.
  • There are no universal standards for shrimp size; large and medium don't mean much. Therefore, it pays to learn to judge shrimp size by the number per pound, as retailers do. Shrimp labeled 16/20, for example, contain sixteen to twenty per pound; those labeled U-20 require fewer (under) twenty to make a pound. Shrimp from fifteen to about thirty per pound usually give the best combination of flavor, ease (peeling tiny shrimp is a nuisance), and value (really big shrimp usually cost more than $15 a pound).
  • On deveining: I don't. You can, if you like, but it's a thankless task, and there isn't one person in a hundred who could blind-taste the difference between shrimp that have and have not been deveined.

1 1/2 pounds shrimp
Salt
Better Cocktail Sauce (page 306), Marjoram "Pesto" (page 298), or other sauce for serving

PERFECTLY POACHED SHRIMP WITH GREEN GODDESS SAUCE

Provided by Rozanne Gold

Categories     Food Processor     Shellfish     Poach     Cocktail Party     Buffet     Mayonnaise     Shrimp     Summer     Tarragon     Chive     Parsley     Bon Appétit

Yield Makes 20 servings

Number Of Ingredients 12



Perfectly Poached Shrimp with Green Goddess Sauce image

Steps:

  • For sauce:
  • Finely chop garlic in food processor. Add all remaining ingredients; blend until smooth and pale green. Season sauce to taste with salt and pepper. Transfer sauce to serving bowl. Cover and refrigerate until cold. (Can be prepared 2 days ahead. Keep refrigerated.)
  • For shrimp:
  • Fill 2 large bowls with ice water; set aside. Bring very large pot of water to boil over high heat. Add 1/2 cup coarse salt to boiling water; return to boil. Rub shrimp in another large bowl with remaining 1/4 cup salt. Add shrimp to boiling salted water and cook just until cooked through, about 3 minutes (water will not return to boil). Immediately drain shrimp in colander, then quickly divide between prepared bowls of ice water; cool completely. Drain well. Peel and devein shrimp, leaving tails intact. Arrange shrimp on platter. (Can be made 4 hours ahead. Cover and refrigerate.) Serve shrimp with sauce.

Sauce
1 large garlic clove
2 cups mayonnaise
1 cup (packed) chopped fresh parsley
1/4 cup chopped fresh chives
1/4 cup chopped green onions (white and pale green parts only)
3 tablespoons chopped fresh tarragon
8 canned anchovy fillets
1 tablespoon rice vinegar
Shrimp
3/4 cup coarse kosher salt
4 pounds uncooked unpeeled jumbo shrimp (about 75)

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