Poached Shrimp With Bay Leaves And Lemon Recipes

BUTTER POACHED SHRIMP

Steps:

• In a large bowl, stir together shrimp, hot sauce, ½ teaspoon salt, and pepper. Cover and refrigerate for at least 30 minutes or up to 1 hour.
• In a large saucepan, bring 3 tablespoons water to a boil over medium-high heat. Reduce heat to low; whisk in butter until smooth. Add zest, bay leaves, garlic, chives, red pepper, and remaining ½ teaspoon salt, stirring until combined. Add shrimp; cook, stirring occasionally, until heated through, about 15 minutes. Discard bay leaves before serving. Garnish with chives and red pepper, if desired.

LEMON POACHED SHRIMP COCKTAIL

Steps:

• 1. in a large straight sided sauté pan with lid, mix the wine and 1 cup water, the peppercorns, bay leaves, and 1 teaspoon salt. Gently squeeze the lemon halves over the liquid and then drop in the halves.
• 2. Bring to a boil over medium-high heat, reduce the heat to medium low, and let the liquid simmer gently for 10 minutes. Add the shrimp, cover, and poach for four minutes. Turn off the heat and let the shrimp sit in a covered pan for another two minutes.
• 3. Transfer the shrimp to a colander with slotted spoon. Discard cooking liquid. Let the shrimp sit in a colander until they are cool enough to handle, about 15 minutes, and then shell them and deveined them if needed. Chill for at least two hours or up to a day. Serve cold with cocktail sauce. Serves 4 to 6.
• 4. Cocktail sauce with red onion and jalapeno 1/2 cup tomato catsup 1/2 cup chili sauce 1/4 cup grated onion, from about one quarter medium onion; using the large holes of a box grater 1/2 teaspoon finely chopped fresh jalapeno 3 tablespoons prepared horseradish 1 tablespoon fresh lemon juice, or more to taste 1/8 teaspoon kosher salt or more to taste put all ingredients in a bowl and stir to mix. Chill, covered, until ready to use. This sauce is best made a day in advance and keeps well for up to a week. Just before serving, taste and add more lemon juice and salt as needed. The heat of the jalapeno gives this sauce an extra spicy kick. Makes about 1 1/4 cups

HOW TO MAKE POACHED SHRIMP

Steps:

• In a large pot, over medium-high heat, add water, black peppercorns, fresh parsley, lemon juice, lemon halves, Kosher salt, and bay leaf.
• Bring the water to a rapid boil.
• Add the shrimp to the water. Remove the pot from the heat and cover with a lid.
• Let the shrimp poach in the liquid about 5 minutes. Shrimp will be cooked through and pink in color.
• While the shrimp poaches, prepare a large bowl of ice water. Set aside.
• Use a wire mesh strainer or slotted spoon to remove the shrimp to the bowl of ice water.
• Let shrimp cool for about 10 minutes before removing from the ice bath with a slotted spoon.
• Serve shrimp with a dipping sauce such as cocktail sauce, make shrimp salad, add to pasta salads, etc.

POACHED SHRIMP

Steps:

• Fill a large pot with about a 1/2 gallon of water, add the salt and squeeze in the lemon juice; toss the halves in there too for extra flavor. Add the herbs and seafood seasoning. Bring to a boil over medium-high heat and simmer for 5 minutes to infuse the water with the aromatics.
• Reduce heat to medium-low and add shrimp. Simmer, uncovered, for 5 minutes or until the shrimp are bright pink and the tails curl. Using a slotted spoon, remove the shrimp from the poaching liquid and chill thoroughly before peeling. Serve with lemon wedges and Bloody Mary Cocktail Sauce as part of a raw shellfish bar.
• Combine the tomatoes, celery, and onion in a blender and puree to break the vegetables down. Add the remaining ingredients and puree until smooth. Chill before serving with a raw bar.

HOW TO POACH SHRIMP

Steps:

• In a medium saucepan, combine shrimp, cold water, lemon juice, lemon halves, dill sprigs, parsley sprigs, sugar, whole peppercorns and salt. Cook over medium heat, stirring often, until pink and firm to the touch, about 8 to 10 minutes.
• Remove pan from heat, cover, and let shrimp sit in broth for 2 minutes. Meanwhile, fill a medium bowl with ice water. Drain shrimp and discard lemon halves, herbs, and spices.
• Immediately plunge shrimp into ice water until chilled, about 3 minutes. Remove from ice water and pat dry with paper towels. Use in recipes such as shrimp salad, pasta, salad, etc.

POACHED SHRIMP

Steps:

• Bring water, lemon, and bay leaf to a boil, covered, in a medium saucepan. Add 1 tablespoon salt. Reduce heat to low, and simmer for 10 minutes.
• Raise heat to high, and return water to a boil. Add shrimp; cook until bright pink and opaque, 1 1/2 to 2 minutes. Immediately transfer shrimp to a rimmed baking sheet using a slotted spoon; cover with ice, and let stand for 5 minutes.

POACHED SHRIMP WITH BAY LEAVES AND LEMON

Steps:

• Combine first 7 ingredients in a Dutch oven (through carrot); bring to a boil. Reduce heat; simmer 15 minutes. Add shrimp; cook 2-3 minutes, until they are pink and fully cooked.
• Drain shrimp and place in a shallow dish.
• Combine lemon rind and remaining ingredients. Add to warm shrimp; toss well. Cover and chill until ready to serve, at least 3 hours.

SHRIMP POACHED WITH BEER, OLD BAY AND LEMON

Steps:

• Fill a large pot with about 2 qts. water.
• Crack open the beer and pour it in the pot.
• Add salt and squeeze in lemon juice; toss the halves in, too.
• Add herbs, garlic and Old Bay.
• Bring to a boil over medium-high heat and simmer for 5 minutes to infuse the water with the aromatics.
• Now reduce heat to medium-low and put shrimp in the mixture.
• Simmer, uncovered, for 2 to 3 minutes or until shrimp are bright pink.
• Drain and transfer to a bowl.
• Chill thoroughly, then peel.
• Serve with lemon wedges and coctail sauce.
• NOTE: I used peeled, uncooked shrimp for this and it turned out just fine.
• Cocktail Sauce:.
• Mix 1/2 cup ketchup, 1/4 cup grated fresh or prepared horseradish, 1 teaspoon minced garlic and a few drops of hot pepper sauce.

POACHED SHRIMP WITH BAY LEAVES AND LEMON

Steps:

• Preheat the oven to 450 degrees F. Place the potato inside to bake for 1 hour.
• Though these shrimp are served in the shell, run a small, sharp knife down the length of the shrimp to devein them. In a large saucepan, combine the water, lemon, parsley, peppercorns, bay leaves, salt, and hot sauce. Stir to blend and bring to a simmer. Remove from the heat and allow the liquid to cool for a few minutes. Add the shrimp and allow them to sit in the liquid, off the heat, until they are cooked in the middle, 3 to 5 minutes. Use a slotted spoon to remove the shrimp and drain them on a kitchen towel. Refrigerate until ready to serve.
• When the potato is tender (check by piercing with the tip of a knife), shut the oven off, remove the potato, and place it on a flat surface. Sprinkle the curry powder in a thin layer in an oven proof skillet and toast it in the oven (with the door open) until you smell the aroma of the curry, 2 minutes. Remove and set aside to cool. Split the potato in half lengthwise and scoop out the flesh. Transfer the flesh to a blender and add the warm water, egg yolks, mustard, and lemon juice. Pulse to blend. Add the curry powder and a splash of vinegar, if desired. With the blender running, pour a steady stream of the olive oil through the top, start with 1/2 cup and then taste. If needed, add more olive oil. Serve the sauce in a bowl on the side with the shrimp.