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How to Poach Shrimp

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  • Author: Christine Pittman
  • Prep Time: 5 minutes
  • Cook Time: 5 minutes
  • Total Time: 10 minutes
  • Yield: 2 servings 1x
  • Category: Side Dish
  • Method: Stovetop
  • Cuisine: American

DESCRIPTION

This is the best way to cook shrimp. They end up so tender and juicy.


Ingredients

Scale
  • 12 large shrimp (2125 count per pound, deveined and peeled or deveined and easy peel, tail on)
  • 1/2 tsp. salt
  • 1/2 of a lemon
  • 810 peppercorns (optional)
  • Handful of fresh parsley (optional)

Instructions

  1. Fill a 3 quart saucepan 3/4 full of water.
  2. Add salt. Squeeze the juice of the lemon into the pot and add the peel and flesh once squeezed. Add the peppercorns and parsley if using.
  3. Bring the pot to a rapid boil over high heat.
  4. Remove from the heat and let it stop boiling.
  5. Add the shrimp. Stir. Put the lid on the saucepan.Cover the pot. Let sit for 4-5 minutes, until shrimp are opaque and pink.
  6. Meanwhile, prepare an ice bath: In a large bowl put two cups of ice cubes and fill halfway with cold water.
  7. When shrimp are cooked, drain off the hot liquid and transfer shrimp (but not the aromatics) to the ice bath. Let them sit in there for a few minutes to fully cool off before draining.
  8. Serve as is or peel them first.