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Photography: Becky Luigart-Stayner; Styling: Melanie J. Clarke Photo by: Photography: Becky Luigart-Stayner; Styling: Melanie J. Clarke

Poached Shrimp with Bay Leaves and Lemon

If you love classic shrimp cocktail, this subtly flavored version is for you. Prepare and chill several hours in advance.

Cooking Light DECEMBER 2003

  • Yield: 12 servings (serving size: 3 ounces)

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

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.

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
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Poached Shrimp with Bay Leaves and Lemon recipe

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