Basil Poached Shrimp Recipes

POACHED SHRIMP WITH THAI BASIL AND PEANUTS

Steps:

• Bring a small pot of salted water to a simmer. Add shrimp and cook gently until just opaque, about 2 minutes. Drain well; cool.
• Toss cooled shrimp with vinegar, oil and basil. Toss in peanuts. Serve on top of cucumber rounds, garnished with more basil.

BUTTER AND HERB POACHED SHRIMP

Steps:

• In a sauce pan on medium heat add water and butter. Allow the butter to completely melt (about 2 minutes). Add basil, cayenne pepper, salt, pepper, paprika and garlic powder. Cook on medium heat for about 2-3 minutes stirring slowly so that the butter is infused with the flavors. Lower the heat to low. Add shrimp and stir slowly until shrimp turns a nice coral color and the tails curl. (3 minutes with extra large shrimp, max 4-5 minutes.) Be careful not to over cook the shrimp or it will become rubbery.

BASIL SHRIMP

Steps:

• Melt 1/2 stick butter in medium size bowl.
• Add olive oil.
• Squeeze lemon juice into mix.
• Add grey poupon mustard, add minced fresh basil.
• Add minced cloves of garlic, add salt and pepper.
• Whip mixture and marinate cleaned shrimp for 1 hour.
• Place marinated shrimp on skewers and BBQ until shrimp is pink and done.

BASIL POACHED SHRIMP

Steps:

• Put the shrimp, lemons, white wine, parsley, and peppercorns in a large pot. Season with some salt and cover with cold tap water. Bring to a boil. As soon as the shrimp reaches a boil remove from the heat, strain the water, and plunge the shrimp into the ice water to stop the cooking. Allow the shrimp to chill for about 10 minutes.
• After shrimp are cooled strain the water and toss the shrimp with the pesto, season with salt and pepper, to taste.
• 2 cups basil leaves
• 1 tablespoon toasted pine nuts
• 1 cup extra-virgin olive oil
• 1 teaspoon chopped garlic
• Salt and freshly ground black pepper
• Put all ingredients in a food processor and pulse a few times to blend the pesto. Do not blend until completely smooth, leave it a little rough.

POACHED SHRIMP

Steps:

• Fill a large pot with about a 1/2 gallon of water, add the salt and squeeze in the lemon juice; toss the halves in there too for extra flavor. Add the herbs and seafood seasoning. Bring to a boil over medium-high heat and simmer for 5 minutes to infuse the water with the aromatics.
• Reduce heat to medium-low and add shrimp. Simmer, uncovered, for 5 minutes or until the shrimp are bright pink and the tails curl. Using a slotted spoon, remove the shrimp from the poaching liquid and chill thoroughly before peeling. Serve with lemon wedges and Bloody Mary Cocktail Sauce as part of a raw shellfish bar.
• Combine the tomatoes, celery, and onion in a blender and puree to break the vegetables down. Add the remaining ingredients and puree until smooth. Chill before serving with a raw bar.