| Level: | Easy |
| Total: | 50 min |
| Prep: | 20 min |
| Cook: | 30 min |
| Yield: | 4 servings |
Ingredients
- 2 teaspoons sea salt
- 2 lemons, halved, plus more for serving
- 3 bay leaves
- 1 handful fresh thyme leaves
- 1 handful fresh flat-leaf parsley
- 1/4 cup seafood seasoning (recommended: Old Bay or Zatarains shrimp boil)
- 2 pounds jumbo shrimp, with shells, heads, and tails on
- Bloody Mary Cocktail Sauce, recipe follows
- 4 ripe tomatoes, coarsely chopped
- 2 celery stalks, coarsely chopped
- 1 medium onion, coarsely chopped
- 1/2 cup ketchup
- 2 tablespoons grated fresh or prepared horseradish
- 1 lemon, juiced
- 2 teaspoons hot sauce
- 1 tablespoon Worcestershire sauce
- 1 shot pepper vodka
- 1 teaspoon celery seed
- Sea salt and freshly ground black pepper
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 326 |
| Total Fat | 2 g |
| Saturated Fat | 1 g |
| Carbohydrates | 27 g |
| Dietary Fiber | 5 g |
| Sugar | 13 g |
| Protein | 49 g |
| Cholesterol | 365 mg |
| Sodium | 1175 mg |
Reviews
I left out the Old Bay, and the shrimp tasted so sweet and delicious! Use Old Bay if you want the seasoning, but you can leave it out, and only use lemon, thyme, parsley & a bay leaf if you like.
This recipe could not be easier or have better results. I got lucky and was able to get some fresh shrimp (in MI that is a big deal!) and poached them with this recipe. They were absolutely fabulous! I swear they tasted like lobster. I would recommend this recipe to anyone.
I made these last night and they were excellent,This recipe is definitely a keeper!
sooooo good!
The main thing to remember when cooking shrimp is DON’T COOK TOO LONG!
The spices and the lemon are wonderful.
Tyler is a BABE, and a good cook too!
The main thing to remember when cooking shrimp is DON’T COOK TOO LONG!
The spices and the lemon are wonderful.
Tyler is a BABE, and a good cook too!