Name: Poached Shrimp
Prep time: P0Y0M0DT0H20M0.000S
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT0H50M0.000S
Yield: 4 servings
Cuisine: american
Ingredients: 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; 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

Directions

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:

Yield: 4 cups

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.

On Tonight

Poached Shrimp

Bloody Mary Cocktail Sauce:

Bloody Mary Cocktail Sauce:

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