Poached OR “Boiled” Shrimp

Name: Poached OR “Boiled” Shrimp
Yield: 1 servings
Ingredients: 2 celery ribs, cut into 2-inch pieces; 1 medium onion, cut into eighths; 1 small lemon, quartered; ½ bunch parsley; 8 black peppercorns; 2 bay leaves; 1 tablespoon salt; ½ teaspoon cayenne pepper; 10 cups water; 2 to 2½ pounds shell-on shrimp, deveined; 1 (Becker Cocktail Sauce, Rémoulade Sauce, or Tartar Sauce)

4 servings This recipe creates a court bouillon, a flavorful liquid, that is then used to poach the shrimp. If desired, however, you may simply cook the shrimp in plain, salted water.

Let's Prepare

Collect

Gather these ingredients - no prep needed yet.

2 celery ribs, cut into 2-inch pieces
1 medium onion, cut into eighths
1 small lemon, quartered
½ bunch parsley
8 black peppercorns
2 bay leaves
1 tablespoon salt
½ teaspoon cayenne pepper
10 cups water
2 to 2½ pounds shell-on shrimp, deveined
1 (Becker Cocktail Sauce, Rémoulade Sauce, or Tartar Sauce)

Let's Cook

Step 1.

Combine in a large saucepan: 2 celery ribs, cut into 2-inch pieces; 1 medium onion, cut into eighths; 1 small lemon, quartered; ½ bunch parsley; 8 black peppercorns; 2 bay leaves; 1 tablespoon salt; ½ teaspoon cayenne pepper; 10 cups water
Step 2.

Bring to a boil, then reduce the heat and simmer, uncovered, for 10 minutes. Strain the liquid and return it to the pan. Add: 2 to 2½ pounds shell-on shrimp, deveined
Step 3.

Return the liquid to a boil, reduce the heat, and simmer, uncovered, for 2 to 3 minutes or until pink and firm. Drain the shrimp immediately and transfer to a platter to cool. If desired, serve with: (Becker Cocktail Sauce, Rémoulade Sauce, or Tartar Sauce)