Poached Georgia Shrimp
"Poaching means to gently simmer food in liquid-water, stock, court-bouillon or even oil. Here, it's court-bouillon, an aromatic stock that transfers its flavors to the food cooked in it, traditionally fish and shellfish. Use the best possible extra-virgin olive oil to make this dish really shine. Make ahead: The shrimp can be made up to 2 days in advance (the most important part is bathing them in the lemon mixture while they are still warm). Bring to room temp before serving. Adapted from Chef Virginia Willis' cookbook, "Bon Appetit, Y'All"."
Original is 5 servings
Ingredients
Nutritional
- Serving Size: 1 (978 g)
- Calories 397
- Total Fat - 33 g
- Saturated Fat - 6.3 g
- Cholesterol - 128.4 mg
- Sodium - 393.8 mg
- Total Carbohydrate - 16.3 g
- Dietary Fiber - 0.8 g
- Sugars - 13.5 g
- Protein - 9.7 g
- Calcium - 85.4 mg
- Iron - 1.3 mg
- Vitamin C - 1.8 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
To poach the shrimp, in a large pot, combine the water, carrot, celery, lemon, onion, bay leaves, and 1 T salt.
Step 2
Bring to a boil over high heat, then decrease heat to low and simmer gently for about 10 minutes to make a flavorful court-bouillon.
Step 3
Return the heat to high and bring mixture to a rolling boil.
Step 4
Add the shrimp and boil until the shells are pink and the meat is white, 1-2 minutes. (Do not overcook).
Step 5
Drain the shrimp in a colander.
Step 6
As soon as the shrimp are just cool enough to touch, peel and devein.
Step 7
To dress the shrimp, while they are still warm, place them in a large bowl with the olive oil, lemon juice.
Step 8
Toss to coat, then season with salt & pepper.
Step 9
Marinate the shrimp at room temperature for at least 30 minutes and up to 1 hour before serving.
Step 10
Add the chopped parsley and adjust for seasoning with salt & pepper.
Step 11
Serve the shrimp on baguette slices, drizzled with some of the juices.
Tips
No special items needed.
0 Reviews
You'll Also Love
