Poached Shrimp

 


Poached Shrimp

Ingredients

1 cup dry white wine

2 Tbsp. kosher salt

2 dried bay leaves

1 tsp. crushed red pepper

1 medium-size yellow onion, halved lengthwise

1 large celery stalk, roughly chopped (about 3/4 cup), plus leaves for garnish

1 Tbsp. liquid shrimp-and-crab boil seasoning (such as Zatarain’s)

1 large lemon, halved, plus wedges for serving

2 lb. jumbo peeled raw Gulf shrimp, tail on

Directions

Make broth:

Combine 2 quarts water, wine, salt, bay leaves, crushed red pepper, onion halves, chopped celery, and shrimp-and-crab boil seasoning in a large stockpot. Squeeze lemon halves over mixture, and add lemon halves to stockpot. Bring to a boil over medium-high; reduce heat to medium, and simmer, stirring occasionally, until flavors meld, about 20 minutes.

Add shrimp to boiling broth:

Bring to a boil over medium-high; add shrimp. Cook, stirring occasionally, until shrimp are barely opaque in centers, 3 to 4 minutes.

Chill shrimp:

Using a spider skimmer or slotted spoon, transfer shrimp to a rimmed baking sheet. Spread shrimp in an even layer, and chill until cool, about 30 minutes. (The poaching liquid can be saved and used again for poaching.)

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