Poached Shrimp

Total Time:
50 min
20 min
30 min

4 servings

  • 2 teaspoons sea salt
  • 2 lemons, halved, plus more for serving
  • 3 bay leaves
  • 1 handful fresh thyme leaves
  • 1 handful fresh flat-leaf parsley
  • 1/4 cup seafood seasoning (recommended: Old Bay or Zatarains shrimp boil)
  • 2 pounds jumbo shrimp, with shells, heads, and tails on
  • Bloody Mary Cocktail Sauce, recipe follows
  • Fill a large pot with about a 1/2 gallon of water, add the salt and squeeze in the lemon juice; toss the halves in there too for extra flavor. Add the herbs and seafood seasoning. Bring to a boil over medium-high heat and simmer for 5 minutes to infuse the water with the aromatics.

  • Reduce heat to medium-low and add shrimp. Simmer, uncovered, for 5 minutes or until the shrimp are bright pink and the tails curl. Using a slotted spoon, remove the shrimp from the poaching liquid and chill thoroughly before peeling. Serve with lemon wedges and Bloody Mary Cocktail Sauce as part of a raw shellfish bar.

Bloody Mary Cocktail Sauce:
  • 4 ripe tomatoes, coarsely chopped

  • 2 celery stalks, coarsely chopped

  • 1 medium onion, coarsely chopped

  • 1/2 cup ketchup

  • 2 tablespoons grated fresh or prepared horseradish

  • 1 lemon, juiced

  • 2 teaspoons hot sauce

  • 1 tablespoon Worcestershire sauce

  • 1 shot pepper vodka

  • 1 teaspoon celery seed

  • Sea salt and freshly ground black pepper

  • Combine the tomatoes, celery, and onion in a blender and puree to break the vegetables down. Add the remaining ingredients and puree until smooth. Chill before serving with a raw bar.

  • Yield: 4 cups

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