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Ingredients
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Shrimp
Poaching Liquid
Chill & Serve
Method
Prepare Shrimp
- 1
Rinse and season
Rinse the 1/2 lb of shrimp under cold running water and pat dry with paper towels. If not already peeled and deveined, remove shells and devein. Place shrimp in a bowl and toss with 1 tsp kosher salt, 1 tsp freshly ground black pepper, the crushed garlic clove, and the juice of half the lemon. Let sit while you prepare the poaching liquid (5–10 minutes).
Make Poaching Liquid
- 2
In a medium saucepan, combine 3 cups water, 1/2 cup dry white wine (optional), 1 bay leaf, 6 whole peppercorns and 1/2 tsp salt. Add the other half of the lemon (squeezed and then dropped in) for extra flavor. Bring to a gentle simmer over medium heat—do not boil vigorously; bubbles should barely break the surface.
Cook Shrimp
- 3
Poach shrimp
Reduce heat so the liquid is at a gentle simmer. Add the seasoned shrimp in a single layer and poach until they turn pink and opaque—about 2 to 3 minutes for large shrimp. Timing will vary with size; watch closely to avoid overcooking. As soon as the shrimp are opaque, remove them immediately with a slotted spoon.
- 4
Shock in ice bath
Prepare a bowl with 2 cups of ice and enough cold water to fill. Transfer the hot shrimp into the ice bath to stop cooking and chill thoroughly, about 3 to 5 minutes.
Finish & Serve
- 5
Drain the chilled shrimp well and pat dry. Taste and adjust seasoning with more lemon juice or a pinch of salt if needed. Arrange shrimp on a platter over ice or refrigerate covered until ready to serve.
- 6
Garnish with 1 tablespoon chopped fresh parsley and serve with cocktail sauce or additional lemon wedges as desired.
