Poached Or “Boiled” Shrimp
15m prep 15m cook 30m ready
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.
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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) (opens in new tab)
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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
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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
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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)
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