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Poached Shrimp with Bay Leaves and Lemon

Photography: Becky Luigart-Stayner; Styling: Melanie J. Clarke
Yield 12 servings (serving size: 3 ounces)
If you love classic shrimp cocktail, this subtly flavored version is for you. Prepare and chill several hours in advance.

Ingredients

  • 12 cups water
  • 1 1/2 tablespoons salt
  • 1 tablespoon mustard seeds
  • 6 whole black peppercorns
  • 6 bay leaves
  • 1 celery stalk, halved
  • 1 carrot, halved
  • 2 pounds medium shrimp, peeled and deveined
  • 2 teaspoons grated lemon rind
  • 1/2 cup fresh lemon juice
  • 1 tablespoon extravirgin olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper

Nutrition Information

  • calories 94
  • caloriesfromfat 24 %
  • fat 2.5 g
  • satfat 0.4 g
  • monofat 1.1 g
  • polyfat 0.6 g
  • protein 15.4 g
  • carbohydrate 1.7 g
  • fiber 0.1 g
  • cholesterol 115 mg
  • iron 1.9 mg
  • sodium 313 mg
  • calcium 46 mg

How to Make It

  1. Combine first 7 ingredients in a Dutch oven; bring to a boil. Reduce heat; simmer 15 minutes. Add shrimp; cook 3 minutes. Drain shrimp and place in a shallow dish.

  2. Combine lemon rind and remaining ingredients. Add to warm shrimp mixture; toss well. Cover and chill until ready to serve.