Poached Shrimp Best Recipes

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POACHED SHRIMP WITH BAY LEAVES AND LEMON

2022-10-03



Poached Shrimp with Bay Leaves and Lemon image

Provided by Alex Guarnaschelli

Time 1h30m

Yield 4 to 6 servings

Number Of Ingredients 16

Ingredients:

  • 1 Idaho baking potato, washed and dried
  • 2 pounds shrimp, fresh or frozen, in the shells
  • 2 1/2 quarts water
  • 1 lemon, cut into slices
  • 1 small bunch fresh parsley, washed
  • 16 black peppercorns
  • 4 bay leaves
  • 1 tablespoon kosher salt plus more for seasoning
  • Splash hot sauce (recommended: Tabasco)
  • 2 tablespoons good quality curry powder
  • 2 tablespoons warm water
  • 2 egg yolks
  • 1 teaspoon Dijon mustard
  • 1/2 lemon, juiced
  • Red wine vinegar
  • 1/2 to 3/4 cup olive oil

Steps:

  • Preheat 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.

POACHED SHRIMP

2011-04-23



Poached Shrimp image

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

Ingredients:

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

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.

POACHED SHRIMP

2022-10-03



Poached Shrimp image

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

Ingredients:

  • 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

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.

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