Poachedprawns Recipes

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POACHED PEARS



Poached Pears image

The ultimate in class and taste. Serve with sweetened whipped cream flavored with vanilla and Grand Marnier.

Provided by CHRISTINA STJOHN CERICOLA

Categories     Desserts

Time 1h45m

Yield 4

Number Of Ingredients 8

½ (750 milliliter) bottle champagne
1 cup orange juice
1 cup white sugar
4 slices orange
4 whole cloves
1 teaspoon vanilla extract
4 pears, peeled with stems intact
⅔ cup semisweet chocolate chips

Steps:

  • In a saucepan over medium heat, combine champagne, orange juice and sugar. Add orange slices, cloves and vanilla. Bring to a boil, and stir until sugar is dissolved. Place pears in saucepan, and reduce heat. Cover, and simmer 15 minutes. Remove cover, and simmer an additional 30 minutes. Remove pears from the liquid, and let cool.
  • Heat chocolate in a bowl over hot water, stirring until melted. Pour chocolate over the pears, and serve.

Nutrition Facts : Calories 542.2 calories, Carbohydrate 104.7 g, Fat 8.8 g, Fiber 7.6 g, Protein 2.5 g, SaturatedFat 5 g, Sodium 12.8 mg, Sugar 88.9 g

BUTTER-POACHED SPOT PRAWNS WITH ISRAELI COUSCOUS



Butter-Poached Spot Prawns with Israeli Couscous image

Seattle chef Maria Hines poaches spot prawns -- a Northwestern delicacy -- slowly in butter to accentuate their tenderness and sweetness.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes     Shrimp Recipes

Number Of Ingredients 17

12 spot prawns, roe intact
Coarse salt and freshly ground pepper
1 cup Israeli couscous
3 cups bite-size cauliflower florets
2 tablespoons olive oil
1 small clove garlic, minced
1 teaspoon minced shallots
Juice of 1/2 small lemon
3 sprigs, plus 1 tablespoon finely chopped fresh flat-leaf parsley, plus more for garnish
1 tablespoon finely chopped fresh chives, plus more for garnish
2 sprigs fresh thyme
1 dried bay leaf
3/4 cup heavy cream
4 tablespoons unsalted butter
Chopped cilantro, for garnish
Chopped mint leaves, for garnish
Charmoula, for serving

Steps:

  • Carefully peel prawns (the barbs on the tail are sharp) and reserve roe; discard shells or reserve for making seafood stock. Set prawns and roe aside.
  • Bring large pot of water to boil. Generously salt boiling water and return to boil. Add Israeli couscous and cook according to package directions; drain and transfer to large bowl. Set aside.
  • Bring another large pot of water to boil. Generously salt boiling water and return to boil. Add cauliflower florets and cook until tender but still crisp, 2 to 3 minutes. Drain, reserving cooking liquid. Place half of the cauliflower florets in the jar of a blender. With the motor running, slowly add 1 cup cooking liquid. Blend until cauliflower is pureed and the consistency of thick gravy.
  • Heat olive oil in a medium skillet over medium-high heat. Add garlic and shallot and cook, stirring, for 30 seconds. Add cauliflower and cook, stirring, until edges begin to brown and caramelize, 3 to 5 minutes. Season with salt, pepper, and lemon juice. Transfer cauliflower to bowl with Israeli couscous and stir in chopped parsley and chives; set aside.
  • Place parsley sprigs, thyme sprigs, and bay leaf in a piece of cheesecloth; tie with a piece of kitchen twine to enclose. Place in a medium saucepan along with heavy cream. Bring to a simmer over medium-high heat for 20 minutes; remove cheesecloth packet and discard. Add butter and whisk until melted and well combined; season with salt and pepper. Add reserved prawn roe and stir to combine.
  • Reduce heat to medium-low and add prawns. Cook just until flesh turns pink, about 4 minutes. Remove from heat.
  • To serve, spoon cauliflower puree in the center of each of four plates. Spoon couscous mixture on top of puree; top each with three prawns. Spoon some of the poaching liquid over prawns and garnish with cilantro, parsley, mint leaves, and chives. Spoon charmoula around cauliflower puree; serve immediately.

POACHED PRAWNS



Poached Prawns image

Make and share this Poached Prawns recipe from Food.com.

Provided by Chef Kate

Categories     Lunch/Snacks

Time 20m

Yield 4 serving(s)

Number Of Ingredients 8

12 large prawns (I use large shrimp)
2 cups water
1 cup white wine (not too dry)
1/2 onion
1 carrot
1 stalk celery
2 ounces butter, unsalted, cut into cubes
4 ounces pistachio oil (walnut oil could be substituted)

Steps:

  • In a pan, boil water, wine, carrot, celery, salt and pepper to make a broth.
  • Peel the prawns; discard the heads, keep the tails.
  • Poach them for 10 minutes in the hot (but not boiling) broth.
  • Remove 7 oz. stock to another pan, bring to a boil.
  • Remove from heat and add butter. Blend, adding the pistachio oil as you go; season with salt and pepper.
  • Remove prawns from the liquid and arrange them on a plate, drizzle with the sauce.
  • Serve with a risotto or pureed artichokes.

Nutrition Facts : Calories 176, Fat 11.8, SaturatedFat 7.3, Cholesterol 53.2, Sodium 228.7, Carbohydrate 4.7, Fiber 0.8, Sugar 2.1, Protein 3

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 CAJUN SHRIMP



Poached Cajun Shrimp image

Provided by Robert Irvine : Food Network

Categories     appetizer

Time 16m

Yield 8 servings

Number Of Ingredients 4

2 quarts water
2 cups white wine
5 tablespoons Cajun seasoning
3 pounds (16/20 count per pound) fresh shrimp, shell on

Steps:

  • In a stock pot bring water, white wine, and Cajun seasoning to a boil. Add shrimp to liquid reduce to simmer and cook until shrimp turns pink, about 8 minutes. Remove from heat and let sit in liquid 3 more minutes, then drain. Can be served warm or chilled.

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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