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
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.
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
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
POACHED SHRIMP
Steps:
- Fill a large pot with about a 1/2 gallon of water, add the salt and squeeze in the lemon juice; toss the halves in there too for extra flavor. Add the herbs and seafood seasoning. Bring to a boil over medium-high heat and simmer for 5 minutes to infuse the water with the aromatics.
- Reduce heat to medium-low and add shrimp. Simmer, uncovered, for 5 minutes or until the shrimp are bright pink and the tails curl. Using a slotted spoon, remove the shrimp from the poaching liquid and chill thoroughly before peeling. Serve with lemon wedges and Bloody Mary Cocktail Sauce as part of a raw shellfish bar.
- Combine the tomatoes, celery, and onion in a blender and puree to break the vegetables down. Add the remaining ingredients and puree until smooth. Chill before serving with a raw bar.
POACHED SHRIMP
Provided by Michael Chiarello : Food Network
Categories appetizer
Time 1h57m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Mix salt, carrots, celery, pinot grigio, bay leaves, and peppercorns in 2 quarts of water and bring to a simmer. Add the shrimp and just bring back to a boil. Once the water boils, cook for 60 seconds. Remove the shrimp immediately and lay out on a cookie sheet to cool to room temperature. Refrigerate until chilled, about 1 hour. Peel shrimp just before serving and serve chilled.
POACHED CAJUN SHRIMP
Provided by Robert Irvine : Food Network
Categories appetizer
Time 16m
Yield 8 servings
Number Of Ingredients 4
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.
SALAD OF THE GODDESSES WITH POACHED SHRIMP
Provided by Guy Fieri
Time 35m
Yield 4 servings
Number Of Ingredients 24
Steps:
- For the shrimp: In a large saucepan, combine 2 1/2 quarts water with the salt, red pepper flakes, black peppercorns, garlic, bay leaves, lime and parsley. Stir to combine and bring to a simmer. Remove from the heat and allow the liquid to cool for a few minutes (dropping shrimp in hot, but not boiling, water yields more tender shrimp). Prepare and clean the shrimp by running a small, sharp knife down the length of the shrimps and removing the dark vein. Add the shrimp to the poaching liquid and allow them to sit and steep in the liquid, off the heat. (Cooking the shrimp in the shell yields more flavor.) Leave for about 5 minutes until they are cooked through and completely pink. Use a slotted spoon, or spider, and remove the shrimp and drain well. Refrigerate until cool, and then peel and discard the shells before serving with the salad.
- For the dressing: Combine the mayonnaise, sour cream, basil, parsley, green onions, lemon juice, anchovy paste and garlic in a food processor and puree. Thin with water as required, using only 2 tablespoons at a time. Taste and season with salt and pepper.
- For the salad: Wash the lettuces and roughly chop the romaine hearts. Tear the Bibb lettuce leaves into bite-size pieces. Cut the cucumber lengthwise down the middle, and then slice in 1/4-inch slices on the bias. Toss the salad ingredients together with the shaved red onion, pepperoncinis, green onions, bell peppers and cucumber. Top with the shrimp. Dress lightly with the dressing.
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
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.
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PERFECT POACHED SHRIMP RECIPE - LITTLE SUNNY KITCHEN
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- Remove the heads of the shrimp, and devein (with a small knife or kitchen shears, make a slit down the middle of the back to expose the back, leaving the tail intact. Lift out the black vein using a paring knife and wipe it off with a paper towel. If necessary, rinse with water.)
- In a large saucepan, combine water with salt and sugar. Bring to a boil, and give it a stir to dissolve the sugar and salt in the water.
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