just need to add some garlic cloves and these are perfect!
Perfect Poached Shrimp
Photo: Becky Luigart-Stayner; Styling: Lindsey Ellis Beatty
- 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)
- 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.
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