Ingredients
- 1/2 handful salt
- 2 carrots, roughly chopped
- 2 stalks celery, roughly chopped
- 2 cups pinot grigio
- 2 fresh bay leaves, or 1 dried
- 6 peppercorns
- 2 pounds jumbo shrimp, shell on
Directions
Mix salt, carrots, celery, pinot grigio, bay leaves, and peppercorns in 2 quarts of water and bring to a simmer. Add the shrimp and just bring back to a boil. Once the water boils, cook for 60 seconds. Remove the shrimp immediately and lay out on a cookie sheet to cool to room temperature. Refrigerate until chilled, about 1 hour. Peel shrimp just before serving and serve chilled.
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By Chef #989305
Boston, MA
on November 20, 2011
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Fantastic
By Chef #554414
Los Angeles, Ca
on January 03, 2005
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I would have never thought to boil my shrimp in a stock like this. It was great!! I thought my niece would go home sick from eating as many shrimp as she did but, instead of going home with a tummy ache, she went home with the recipe. Michael you are one of the best. Thanks
By msmithnyc_1775295
New York
on January 02, 2005
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This poach was so simple. I made it for my husband's Italian family on Christmas Eve and it was a huge hit. I poached the shrimp in the shells the day before and then just peeled them about an hour before serving. It was so easy and really yummy with different dips.
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