Michael Symon Poached Jumbo Shrimp

By lianbl88

Delicious poached shrimp, substitute vegetable broth for water and it makes a great broth for fondue for seafood & chicken. The trick is to remove the shrimp from the cooker with a wire scooper - like one used for a deep fryer and do not rinse the shrimp - either eat hot or refrigerate for later.

Ingredients

• 1 cup White Wine
• 2 tablespoons Salt
• 10 Black Peppercorns
• 2 tablespoons Mustard Seeds
• 2 tablespoons Coriander Seeds
• 1 Bay Leaf
• 2 Shallots (cut in half)
• 1 head of Garlic (sliced horizontally)
• 1 Lemon (juiced)
• 1 Lime (juiced)
• 2 pounds Jumbo Shrimp (shelled; deveined; and tails on)
• (Substitute vegetable broth - 32 oz for water if using for fondue)

Details

Servings 1
Adapted from abc.go.com

Preparation

Step 1

In a large dutch oven or pot, bring about 3 quarts of water to a boil. Add the white wine, salt, peppercorns, mustard seeds, coriander, bay leaf, shallots and garlic. Squeeze in the lemon and lime.
Bring back to a boil and then reduce to a simmer, letting reduce for about 5 minutes. Return to boil, add the shrimp and let cook one minute.
Take off the heat, cover and let continue cooking for another 2 minutes, or until the shrimp are opaque and pink. Remove from the liquid with strainer and serve for dinner or put on a tray to cool in the fridge for shrimp cocktail.
Courtesy of The Chew