Poached Shrimp

  5.0 – 4 reviews  • Shrimp
Level: Easy
Total: 50 min
Prep: 20 min
Cook: 30 min
Yield: 4 servings

Ingredients

  1. 2 teaspoons sea salt
  2. 2 lemons, halved, plus more for serving
  3. 3 bay leaves
  4. 1 handful fresh thyme leaves
  5. 1 handful fresh flat-leaf parsley
  6. 1/4 cup seafood seasoning (recommended: Old Bay or Zatarains shrimp boil)
  7. 2 pounds jumbo shrimp, with shells, heads, and tails on
  8. Bloody Mary Cocktail Sauce, recipe follows
  9. 4 ripe tomatoes, coarsely chopped
  10. 2 celery stalks, coarsely chopped
  11. 1 medium onion, coarsely chopped
  12. 1/2 cup ketchup
  13. 2 tablespoons grated fresh or prepared horseradish
  14. 1 lemon, juiced
  15. 2 teaspoons hot sauce
  16. 1 tablespoon Worcestershire sauce
  17. 1 shot pepper vodka
  18. 1 teaspoon celery seed
  19. Sea salt and freshly ground black pepper

Instructions

  1. 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. 
  2. 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.
  3. 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

John Mcdonald
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.
Mrs. Sandra Smith DVM
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.
Stephen Greene
I made these last night and they were excellent,This recipe is definitely a keeper!
John Frazier
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!

 

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