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Published: Sunday, 8/17/2014 - Updated: 2 months ago

KITCHEN SCOOP

A gentle approach is best with shrimp

BY ALICIA ROSS
A beautiful serving suggestion for poached shrimp. A beautiful serving suggestion for poached shrimp.
ALICIA ROSS FOR KITCHEN SCOOP Enlarge

Shrimp are one of the easiest proteins to cook, but it’s almost too easy. I find most people overcook their shrimp — especially when boiling them for salads and appetizers. The delicate meat turns into a small, rubbery coil and tastes old and waterlogged. Any chance of saving the shrimp is all for naught, including soaking them in butter or in spicy cocktail sauce.

So instead of boiling shrimp, I poach them. It’s a “kinder, gentler” approach and is almost foolproof. You can use water with or without wine or beer and just about any spice combination for your poaching liquid. I love the gentle flavors of white wine, bay leaf, and lemon. Other possible combinations are:

● Beer and Old Bay Seasoning

● Lemon, fresh oregano, and rosemary

● Thyme and white wine

● Onion, salt, and pepper

● Garlic salt, black pepper, and lemon

● Beer and sweet onion

Draining the shrimp and spreading them on a cookie sheet with a quick pop in the refrigerator is the perfect way to cool them for today’s Quick Poached Shrimp Cocktail recipe. This is a classic appetizer that pleases everyone. By poaching your shrimp, you will never be disappointed with the delicious outcome.

Contact Alicia Ross at Kitchen Scoop, c/​o Universal Uclick, 1130 Walnut St., Kansas City, MO 64106, or send email to tellus@kitchenscoop.com.

 

Quick Poached Shrimp Cocktail

Start to finish: less than 30 minutes

Yield: 4 servings

1 quart water

½ cup dry white wine

2 whole bay leaves

1 whole lemon, sliced

1 pound medium (40 to 45 count) shrimp, peeled, tails on, and deveined, if desired

Salt and black pepper to taste

Lettuce, tomatoes, and cocktail dressing to serve, if desired

Bring water, wine, bay leaves, and lemon to boil in large pot over high heat. Add shrimp and return to boil. Then quickly remove pot from heat and cover. Let stand for 8 to 10 minutes or until shrimp are just opaque. Drain and place shrimp on a baking sheet lined with paper towels. Salt and pepper to taste. Place shrimp in refrigerator until cool.

Serve with lettuce, tomatoes, and cocktail sauce, as desired.

Approximate values per serving, shrimp only: 158 calories, 2 g fat (0.6 g saturated), 239 mg cholesterol, 26 g protein, 3 g carbohydrates, 0.5 g dietary fiber, 284 mg sodium.



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