POACHED OR “BOILED” SHRIMP
4 servings
This recipe creates a court bouillon, a flavorful liquid, that is then used to poach the shrimp. If desired, however, you may simply cook the shrimp in plain, salted water.
Combine in a large saucepan:
- 2 celery ribs, cut into 2-inch pieces
- 1 medium onion, cut into eighths
- 1 small lemon, quartered
- ½ bunch parsley
- 8 black peppercorns
- 2 bay leaves
- 1 tablespoon salt
- ½ teaspoon cayenne pepper
- 10 cups water
Bring to a boil, then reduce the heat and simmer, uncovered, for 10 minutes. Strain the liquid and return it to the pan. Add:
- 2 to 2½ pounds shell-on shrimp, deveined
Return the liquid to a boil, reduce the heat, and simmer, uncovered, for 2 to 3 minutes or until pink and firm. Drain the shrimp immediately and transfer to a platter to cool. If desired, serve with: