Poached Shrimp With Bay Leaves And Lemon Recipes

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POACHED SHRIMP WITH BAY LEAVES AND LEMON



Poached Shrimp With Bay Leaves and Lemon image

A cold shrimp-cocktail recipe from Cooking Light. It's tasty enough that it doesn't need a sauce. But you can serve with cocktail sauce to stay low-fat, or a remoulade or other mayo-based sauce if you don't mind the extra calories. Time to cook doesn't include chilling time.

Provided by appleydapply

Categories     Brunch

Time 25m

Yield 12 serving(s)

Number Of Ingredients 13

12 cups water
1 1/2 tablespoons salt
1 tablespoon mustard seeds
6 whole black peppercorns
6 bay leaves
1 stalk celery, halved
1 carrot, halved
2 lbs medium shrimp, peeled and deveined
2 teaspoons grated lemon rind
1/2 cup fresh lemon juice
1 tablespoon extra virgin olive oil
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper

Steps:

  • Combine first 7 ingredients in a Dutch oven (through carrot); bring to a boil. Reduce heat; simmer 15 minutes. Add shrimp; cook 2-3 minutes, until they are pink and fully cooked.
  • Drain shrimp and place in a shallow dish.
  • Combine lemon rind and remaining ingredients. Add to warm shrimp; toss well. Cover and chill until ready to serve, at least 3 hours.

Nutrition Facts : Calories 100.1, Fat 2.7, SaturatedFat 0.4, Cholesterol 115.2, Sodium 1092.2, Carbohydrate 2.6, Fiber 0.4, Sugar 0.6, Protein 15.8

POACHED SHRIMP



Poached Shrimp image

Provided by Tyler Florence

Categories     main-dish

Time 50m

Yield 4 servings

Number Of Ingredients 19

2 teaspoons sea salt
2 lemons, halved, plus more for serving
3 bay leaves
1 handful fresh thyme leaves
1 handful fresh flat-leaf parsley
1/4 cup seafood seasoning (recommended: Old Bay or Zatarains shrimp boil)
2 pounds jumbo shrimp, with shells, heads, and tails on
Bloody Mary Cocktail Sauce, recipe follows
4 ripe tomatoes, coarsely chopped
2 celery stalks, coarsely chopped
1 medium onion, coarsely chopped
1/2 cup ketchup
2 tablespoons grated fresh or prepared horseradish
1 lemon, juiced
2 teaspoons hot sauce
1 tablespoon Worcestershire sauce
1 shot pepper vodka
1 teaspoon celery seed
Sea salt and freshly ground black pepper

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.

POACHED SHRIMP WITH LEMON-HORSERADISH DIPPING SAUCE



Poached Shrimp with Lemon-Horseradish Dipping Sauce image

Any shrimp will work in this recipe, but for the best-tasting, most sustainable choice, go for American farmed or wild shrimp.

Provided by Jodi Liano

Categories     Milk/Cream     Appetizer     Valentine's Day     Quick & Easy     Low Cal     Horseradish     Lemon     Healthy     Bon Appétit     Sugar Conscious     Kidney Friendly     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 2 servings

Number Of Ingredients 14

Shrimp:
1 cup dry white wine
6 whole black peppercorns
1/2 lemon
1 Turkish bay leaf
Pinch of coarse kosher salt
8 uncooked unpeeled large shrimp
Dipping sauce:
1/4 cup crème fraîche or sour cream
1 tablespoon chopped fresh chives
1 teaspoon prepared white horseradish
1/2 teaspoon finely grated lemon peel
Coarse kosher salt
Whole fresh chives (for garnish)

Steps:

  • For shrimp:
  • Fill medium bowl with ice water; set aside. Combine 2 cups water, wine, and next 4 ingredients in medium saucepan. Bring to boil. Add shrimp; reduce heat to low, cover, and poach just until shells are pink and shrimp are opaque in center, 3 to 4 minutes. Using slotted spoon, transfer shrimp to bowl with ice water; reserve poaching liquid and lemon half. Drain and peel shrimp, leaving tails intact. Devein shrimp.
  • For dipping sauce:
  • Squeeze juice from reserved lemon half into poaching liquid in pan. Boil liquid until reduced to generous 2 tablespoons, about 20 minutes. Strain; cool.
  • Mix crème fraîche, chopped chives, horseradish, lemon peel, and 1 tablespoon reduced poaching liquid in small bowl. Season sauce with coarse salt and black pepper. DO AHEAD: Shrimp and sauce can be made 1 day ahead. Cover separately; chill.
  • Spoon dipping sauce into short glasses. Arrange shrimp on rims. Garnish with whole fresh chives.

SHRIMP POACHED WITH BEER, OLD BAY AND LEMON



Shrimp Poached With Beer, Old Bay and Lemon image

What a great way to serve shrimp as an appetizer! This got rave reviews from my guests! This is from BJ's Journal April 2006.

Provided by mer5901

Categories     Very Low Carbs

Time 18m

Yield 4 serving(s)

Number Of Ingredients 9

1 (12 ounce) bottle beer
2 teaspoons kosher salt
2 lemons, halved
3 bay leaves
fresh thyme sprig
1 head garlic, split horizontally
1 tablespoon Old Bay Seasoning
2 lbs large shrimp, uncooked, with shells and tails
lemon wedge, for serving

Steps:

  • Fill a large pot with about 2 qts. water.
  • Crack open the beer and pour it in the pot.
  • Add salt and squeeze in lemon juice; toss the halves in, too.
  • Add herbs, garlic and Old Bay.
  • Bring to a boil over medium-high heat and simmer for 5 minutes to infuse the water with the aromatics.
  • Now reduce heat to medium-low and put shrimp in the mixture.
  • Simmer, uncovered, for 2 to 3 minutes or until shrimp are bright pink.
  • Drain and transfer to a bowl.
  • Chill thoroughly, then peel.
  • Serve with lemon wedges and coctail sauce.
  • NOTE: I used peeled, uncooked shrimp for this and it turned out just fine.
  • Cocktail Sauce:.
  • Mix 1/2 cup ketchup, 1/4 cup grated fresh or prepared horseradish, 1 teaspoon minced garlic and a few drops of hot pepper sauce.

Nutrition Facts : Calories 312.6, Fat 4.2, SaturatedFat 0.8, Cholesterol 345.6, Sodium 1216.3, Carbohydrate 16, Fiber 2.9, Sugar 0.1, Protein 48.2

POACHED SHRIMP



Poached Shrimp image

Citrus and aromatic bay leaf permeate tender shrimp during a quick boil. This crowd-pleasing recipe should be on your "easy appetizer" list.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Time 30m

Number Of Ingredients 6

10 cups water
1/2 lemon
1 dried bay leaf
Kosher salt
1 pound large shrimp (16 to 20), deveined
Ice cubes

Steps:

  • Bring water, lemon, and bay leaf to a boil, covered, in a medium saucepan. Add 1 tablespoon salt. Reduce heat to low, and simmer for 10 minutes.
  • Raise heat to high, and return water to a boil. Add shrimp; cook until bright pink and opaque, 1 1/2 to 2 minutes. Immediately transfer shrimp to a rimmed baking sheet using a slotted spoon; cover with ice, and let stand for 5 minutes.

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