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Lilly’s Table

 
 
Pomegranate Cocktail Sauce
Squash Biscuits
© Lillys-Table.com Photo of Poached Shrimp
 

Tags: Dairy Free Gluten-Free Low-Glycemic Nut Free

  • Hard
  • Medium
  • Easy

Prep
Difficulty
Easy

10 mins

Time
Estimate
10 mins

Icon Heart Healthy

Gluten
Free?
Yes

Fall

Typical
Season
Fall

Nutrition Info

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Protein

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Carbs

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Fats

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Vegetables

Recipe Detail

Fall

Poached Shrimp

from Pomegranate Shrimp Cocktail with Hazelnut Squash Dip & Squash Biscuits, the Week of November 13, 2016.
View the previous or next recipe for this meal.

A gentle bath in boiling water and cooled off quickly in ice water will create perfect succulent shrimp for dipping in sauces or tossing on salads.

Salt, lemon, bay leaves and white wine are all added to the boiling water. Feel free to skip these additions as the poached shrimp will taste just fine without them.

Ingredients

  • 1 lemon, optional
  • 1 cup white wine
  • 3 bay leaves
  • 1 teaspoon black pepper, whole peppercorns or 1/2 teaspoon ground
  • 1 teaspoon salt
  • ½ lb shrimp, large, 16-20 size

Serving Size: 2 People

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Preparation Instructions

Bring a large pot of water to a boil with the lemon, white wine, bay leaves and black peppercorns. Toss in the salt as soon as it begins to boil.

Prepare a large bowl of ice water.

Remove any shells from the shrimp, but leave the tail on.
Drop the shrimp into the boiling water. As soon as they change color (about 2-5 minutes), scoop them out and dunk in the ice water.

Drain, pat dry and serve chilly on a salad or as a side to a fabulous sauce.