This week I’m sharing a little trick that makes a big difference in my favorite summer recipes. This is a simple “how-to” blog post to show you How to Poach Shrimp to easy perfection in your own kitchen.
EASY STEPS TO POACH SHRIMP
Poaching shrimp is a step that changes how some of my signature party favorites turn out. Way better than buying pre-poached shrimp because the texture comes out perfectly and the taste is much fresher. I used to wonder how caterers and restaurants get that perfect “bounce, crunch & snap” in their cold shrimp for cocktails and salads. I tried searing, sauteing, marinating… But they never came out right; within minutes my shrimp would invariably turn rubbery, dry, limp, or all of the above. Well, not anymore!
Now when I need cold shrimp in one of my recipes, I poach them with perfect results following these easy steps:
- Shell and devein 12 medium shrimp
- Fill a 2-quart saucepan with water and bring it to a boil
- Add a small bunch of fresh Italian parsley, 1 bay leaf, salt & pepper (or peppercorns). Squeeze the juice of half a lemon and add the squeezed lemon to the pot. Cover and bring the pot to a boil. Let simmer for 10 minutes
- Remove the pot from the heat and add the shrimp
- Cover and let them poach for 3-4 minutes (4-5 if using larger shrimp)
- Remove them with a slotted spoon into an ice bath. Let them soak and cool off for 2 minutes
BEST TIPS FOR FOOLPROOF POACHED SHRIMP
This is such an easy process! The only way you can screw it up is if you don’t follow one of these tips:
- Get the freshest and best quality ingredients, including the herbs and the lemon
- REMOVE THE POT FROM THE HEAT BEFORE ADDING THE SHRIMP AND LEAVE IT OFF THE HEAT! Sorry for the all-cap yelling, but this step is almost everything. The trick to perfectly poached shrimp is doing it gently. If you don’t remove the pot from the heat, or if you return it to the stove after adding the shrimp, you’ll end up with a rubbery mess.
- SHOCK THE SHRIMP WITH AN ICE BATH! Sorry, did I yell again? Well, that’s because once I did not include this final step, and my poached shrimp turned out just OK, but a little limp without that nice firm snap. So, please don’t forget this extra step, and don’t be lazy like I can be.
OK, I’m done with tips and recommendations. I’m going to show you this super easy method in action. I know you’ll love it. And once your shrimp are poached and cooled off, you can try one of my top signature recipes that will make you look like a gourmet chef at your next party: Deviled Eggs with Shrimp & Wasabi Mayo.
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