Poached Shrimp

By stancec44

Cooking the shrimp off the heat will allow them to poach gently, preventing overcooking.

Ingredients

• 1 1/2 pound shell-on large shrimp
• Kosher salt
• 1 onion, quartered
• 1/2 bunch fresh flat-leaf parsley
• 1 celery stalk
• 1 bay leaf
• 1 cup dry white wine
• 1 tablespoon black peppercorns
• 2 lemons, halved
• Cocktail sauce and lemon wedges (for serving)

Details

Servings 4
Adapted from bonappetit.com

Preparation

Step 1

Using kitchen shears, cut along the length of the backs of shrimp through shells and just deep enough into flesh to expose veins; remove veins.

Bring a small stockpot of water to a boil and season generously with salt. Add onion, parsley, celery, bay leaf, wine, and peppercorns. Squeeze juice from lemons into pot, then add lemons. Bring to a boil, reduce heat, and simmer 10–15 minutes. Return to a rolling boil. Add shrimp, cover pot, and remove from heat. Let stand just until shrimp are cooked through, about 3 minutes.

Transfer shrimp to a bowl of ice water with a slotted spoon and let cool. Drain; peel shrimp, leaving tails intact. Serve with cocktail sauce and lemon wedges.