Poached Shrimp with Bay Leaves and Lemon

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.

Yield: 12 servings (serving size: 3 ounces)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 94
  • Calories from fat: 24%
  • Fat: 2.5g
  • Saturated fat: 0.4g
  • Monounsaturated fat: 1.1g
  • Polyunsaturated fat: 0.6g
  • Protein: 15.4g
  • Carbohydrate: 1.7g
  • Fiber: 0.1g
  • Cholesterol: 115mg
  • Iron: 1.9mg
  • Sodium: 313mg
  • Calcium: 46mg

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

Preparation

  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.
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