Poached Shrimp

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  • Level: Easy
  • Total: 50 min
  • Prep: 20 min
  • Cook: 30 min
  • Yield: 4 servings
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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

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


  1. 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. 
  2. 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:

Yield: 4 cups
  1. 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.