Shrimp Poached With Beer Old Bay And Lemon Recipes

BEER-BOILED SHRIMP WITH OLD BAY®

Steps:

• Combine beer, seafood seasoning, and salt in a large saucepan or stockpot over medium-high heat. Squeeze juice from both lemon halves into the beer mixture and add both rinds to the beer. Stir and bring to a boil. Cover the pot and boil for 10 minutes.
• Add shrimp to boiling liquid, cover again with the lid, and turn off the heat. Transfer shrimp to serving bowls when they are bright pink on the outside and the meat is opaque, about 3 minutes.

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.

THE BEST SHRIMP COCKTAIL RECIPE

Steps:

• Prepare Shrimp: Remove shells from shrimp, leaving tails intact and devein. Set shells aside (do not discard!) Place shrimp in a large non-reactive mixing bowl and add 1 teaspoon of the salt along with all of the baking soda. Toss to evenly coat. Place in the refrigerator for 30 minutes- 1 hour.
• Meanwhile, make the Poaching Liquid: In a medium pot combine - water, beer, celery, onion, garlic, ginger, parsley, lemon juice, remaining 2 tablespoons of salt and reserved shrimp shells. Bring contents to a simmer over high heat. Immediately reduce heat to simmer and cook for 20-25 minutes. Strain liquid through a fine-mesh colander and discard solids. Immediately return broth back to pot and adjust heat to medium. Fill a large bowl with ice water and set out two large zip-closure bags. Set aside.
• Poach the shrimp: Add the shrimp to the poaching liquid (do NOT rinse them prior). Poach until shrimp are just cooked through, stirring occasionally. Depending on size of shrimp, this will take anywhere from 1-5 minutes, depending on the size. TIP: Shrimp are perfectly cooked when they form a "C" shape and are pink in color with some bright red accents. If shrimp are still translucent, they're not done cooking.Tips: If you have a thermometer, you want your poaching liquid to stay between 170-180 degrees F.
• Shock the shrimp: Use a slotted spoon to transfer shrimp to Ziploc bags, dividing them in between the two as to not overcrowd bags. Immediately seal bags, removing as much air as possible, and submerge bags in the ice water (use a plate to weigh bag down if necessary). Transfer bowl to the refrigerator and allow to chill for at least 30 minutes.
• Serve shrimp cocktail with remoulade sauce and lemon wedges.

OLD BAY® STEAMED SHRIMP WITH COCKTAIL SAUCE

Steps:

• In a medium saucepan mix vinegar water and OLD BAY. Bring to boil on medium heat. Gently stir in shrimp then cover.Steam 2 to 3 minutes or just until shrimp turn pink. Drain well.Serve immediately or refrigerate until hungry guests arrive. Best served with punchy cocktail sauce and lively conversation.

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.

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.

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:

• 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.

POACHED SHRIMP

Steps:

• De-vein shrimp but leave in shell
• Add water, beer, seasonings, and thinly sliced lemon to a deep skillet. Bring to a boil the reduce to a low simmer
• Add shrimp and let poach 3-5 minutes until pink
• Serve with lemon and melted butter. I like to add a bit of garlic to my butter ( optional)