Poaching shrimp
This is a basic technique which will yield a delicious, tender and moist shrimp for your cocktail hour celebrations.
Ingredients
- 10 dried bay leaves
- 2 tbsp black pepper corns
- 1 tsp salt
- 2 quarts water
- 2 shrimp per guest
Instructions
Making the poaching "tea"
- Combine the bay leaf, peppercorns and salt into a 4 quart sauce pan with the water.
- Bring this to a boil, then reduce heat and cover.
- Allow the poaching tea to steep - for 10 minutes.
Poaching the shrimp
- Increase the heat on the pan so the water is just below a simmer.
- add the shrimp - all at once and stir to distribute evenly.
- Cook for about 1 minute - making sure you do not let the water come to a boil.
- Test one shrimp - to see that it is "firm" to the touch. They are hot - so be careful.
- Strain immediately - and the distribute the shrimp, and peppercorns and bay leaf on a cooling tray.
- After cool - place them into a storage container, cover and refridgerate.
To serve
- Remove the peppercorns and discard.
- Squeeze some fresh lemon juice over the shrimp and toss to coat.
- Place them in a decorate serving bowl and garnish with another slice of lemon or some parsley.
- Serve with cocktail sauce.
Notes
The amount of shrimp you prepare for poaching is adjusted to your guest size. If David and I are having a cocktail hour for 2, then I make 4 shrimp. I believe 2 each is the appropriate amount of shrimp per guest. Large groups will consume more - and some folks will consume more than 2 if you are not passing these as an hors' d'oeuvre. I sometimes announce "There are two per guest - if you want more - you must barter with someone!"
