ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Perfect Poached Shrimp

Photo: Becky Luigart-Stayner; Styling: Lindsey Ellis Beatty

Yield

Makes 3 to 4 servings

Perfect Poached Shrimp yield a moist, tender-crisp shellfish with loads of flavor. If you like this easy, gluten-free appetizer, try pairing the poached shrimp with this Summer Tomato Cocktail Sauce.  

Ingredients

  • Ice
  • 4 qt. water
  • 1 lemon, halved
  • 1 tablespoon black peppercorns
  • 2 bay leaves
  • 2 teaspoons salt
  • 2 pounds unpeeled, large raw shrimp (26/30 count)

How to Make It

  1. Fill a large bowl halfway with ice and water. Pour 4 qt. water into a Dutch oven; squeeze juice from lemon into Dutch oven. Stir in lemon halves, black peppercorns, bay leaves, and salt; bring to a boil over medium-high heat. Remove from heat; add shrimp. Cover and let stand 5 minutes or just until shrimp turn pink. Stir shrimp into ice water; let stand 10 minutes. Peel and devein shrimp.