Poached Shrimp with Bay Leaves and Lemon

Poached Shrimp with Bay Leaves and Lemon
Photo by Photography: Becky Luigart-Stayner

Ingredients

  • ½ teaspoon salt
  • 1 ½ tablespoons salt
  • 12 cups water
  • 1 tablespoon extravirgin olive oil
  • 6 bay leaves
  • 1 carrot, halved
  • 2 teaspoons grated lemon rind
  • + 19 more ingredients
    • 1 ½ tablespoons salt
    • 2 teaspoons grated lemon rind
    • ½ cup fresh lemon juice
    • ½ cup fresh lemon juice
    • 1 carrot, halved
    • 1 tablespoon mustard seeds
    • 6 whole black peppercorns
    • ¼ teaspoon freshly ground black pepper
    • 1 celery stalk, halved
    • 2 pounds medium shrimp, peeled and deveined
    • 2 pounds medium shrimp, peeled and deveined
    • 12 cups water
    • 6 whole black peppercorns
    • ½ teaspoon salt
    • ¼ teaspoon freshly ground black pepper
    • 6 bay leaves
    • 1 celery stalk, halved
    • 1 tablespoon mustard seeds
    • 1 tablespoon extravirgin olive oil

Combine first 7 ingredients in a Dutch oven; bring to a boil. Reduce heat; simmer 15 minutes. Add shrimp; cook 3 minutes. Drain shrimp and place in a shallow dish. Combine lemon rind and remaining ingredients. Add to warm shrimp mixture; toss well. Cover and chill until ready to serve.

View full recipe at My Recipes

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