Poached Shrimp with Bay Leaves and Lemon

Poached Shrimp with Bay Leaves and Lemon Recipe
Photography: Becky Luigart-Stayner; Styling: Melanie J. Clarke
If you love classic shrimp cocktail, this subtly flavored version is for you. Prepare and chill several hours in advance.


12 servings (serving size: 3 ounces)

Recipe from

Cooking Light

Nutritional 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


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


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.

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

December 2003
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