Recipe Modern Shrimp Cocktail How To Poach Shrimp

HOW TO POACH SHRIMP

Steps:

• Fill a 3 quart saucepan 3/4 full of water.
• Add salt. Squeeze the juice of the lemon into the pot and add the peel and flesh once squeezed. Add the peppercorns and parsley if using.
• Bring the pot to a rapid boil over high heat.
• Remove from the heat and let it stop boiling.
• Add the shrimp. Stir. Put the lid on the saucepan.Cover the pot. Let sit for 4-5 minutes, until shrimp are opaque and pink.
• Meanwhile, prepare an ice bath: In a large bowl put two cups of ice cubes and fill halfway with cold water.
• When shrimp are cooked, drain off the hot liquid and transfer shrimp (but not the aromatics) to the ice bath. Let them sit in there for a few minutes to fully cool off before draining.
• Serve as is or peel them first.

THE BEST SHRIMP COCKTAIL RECIPE

Steps:

• Prepare Shrimp: Remove shells from shrimp, leaving tails intact and devein. Set shells aside (do not discard!) Place shrimp in a large non-reactive mixing bowl and add 1 teaspoon of the salt along with all of the baking soda. Toss to evenly coat. Place in the refrigerator for 30 minutes- 1 hour.
• Meanwhile, make the Poaching Liquid: In a medium pot combine - water, beer, celery, onion, garlic, ginger, parsley, lemon juice, remaining 2 tablespoons of salt and reserved shrimp shells. Bring contents to a simmer over high heat. Immediately reduce heat to simmer and cook for 20-25 minutes. Strain liquid through a fine-mesh colander and discard solids. Immediately return broth back to pot and adjust heat to medium. Fill a large bowl with ice water and set out two large zip-closure bags. Set aside.
• Poach the shrimp: Add the shrimp to the poaching liquid (do NOT rinse them prior). Poach until shrimp are just cooked through, stirring occasionally. Depending on size of shrimp, this will take anywhere from 1-5 minutes, depending on the size. TIP: Shrimp are perfectly cooked when they form a "C" shape and are pink in color with some bright red accents. If shrimp are still translucent, they're not done cooking.Tips: If you have a thermometer, you want your poaching liquid to stay between 170-180 degrees F.
• Shock the shrimp: Use a slotted spoon to transfer shrimp to Ziploc bags, dividing them in between the two as to not overcrowd bags. Immediately seal bags, removing as much air as possible, and submerge bags in the ice water (use a plate to weigh bag down if necessary). Transfer bowl to the refrigerator and allow to chill for at least 30 minutes.
• Serve shrimp cocktail with remoulade sauce and lemon wedges.

HOW TO MAKE A PERFECT SHRIMP COCKTAIL

Steps:

• Fill a large saucepan 3/4 full of water.
• Add salt.
• If using lemon, squeeze the juice of the lemon into the pot and add the peel and flesh once squeezed. Add the peppercorns and parsley if using.
• Bring the pot to a rapid boil over high heat.
• Remove from the heat and let it stop boiling.
• Add the shrimp. Stir. Put the lid on the saucepan.Cover the pot. Let sit for 4-5 minutes, until shrimp are opaque and pink.
• Meanwhile, prepare an ice bath: In a large bowl put two cups of ice cubes and fill halfway with cold water.
• When shrimp are cooked, drain off the hot liquid and transfer shrimp (but not the aromatics) to the ice bath. Let them sit in there for a few minutes to fully cool off before draining.
• Peel shrimp but leave the tails on.
• In a medium bowl, combine the ketchup, horseradish, pinch of salt, and the lemon juice, Worcestershire sauce, and hot sauce, if using.
• Taste, add more horseradish if desired.
• Divide sauce among 4 small bowls or wine glasses or martini glasses.
• Hang shrimp from the rims. Serve immediately. (See above in blog post for alternate serving suggestions.)

SHRIMP COCKTAIL

Steps:

• Put the water, carrot, celery, onion, garlic, lemon, parsley, thyme, and bay leaves in a pot and bring to a boil over high heat. Lower the heat to a simmer, set a cover on top slightly ajar, and cook for 10 to 30 minutes.
• Drop the shrimp into the liquid and turn off the heat. Cook the shrimp, stirring occasionally, until they curl and turn pink, about 2 to 2 1/2 minutes for medium shrimp, 3 minutes for large ones. Drain and cool to room temperature. Peel the shrimp and remove the vein along the curve of the shrimp, if desired. Refrigerate if not serving right away. If refrigerated, bring the shrimp to room temperature 20 minutes before serving.
• To serve put the cocktail sauce in a medium bowl and surround with the shrimp, or loop the shrimp over the edge of an individual cocktail glass and top with the sauce. Garnish with the lemon and serve.
• Optional Tip: To de-vein the shrimp before cooking, hold a shrimp between the thumb and forefinger with the rounded side of the shrimp upward. Place the pointed end of a wooden skewer at the junction of the second and third segments of the shrimp shell, about 1/8-inch down from the top. Gently push the skewer through the shell and then lift up to remove the vein.
• Combine the ketchup, lemon zest and juice, horseradish, and Worcestershire sauce in a small bowl. Add hot sauce, if desired. Mix well, then refrigerate until ready to serve.
• Yield: 1 1/2 cups

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.

CHEF JOHN'S SHRIMP COCKTAIL

Steps:

• Stir water, onion, lemon, garlic, tarragon, seafood seasoning, peppercorns, and bay leaf together in a large pot; bring to a simmer and cook until flavors blend, about 15 minutes.
• Whisk ketchup, chili sauce, horseradish, lemon juice, Worcestershire sauce, hot sauce, and salt together in a bowl; refrigerate until chilled, at least 15 minutes.
• Bring poaching liquid to a rapid boil. Cook the shrimp in the boiling liquid until they are bright pink on the outside and the meat is no longer transparent in the center, about 5 minutes. Transfer shrimp to a bowl of ice water and immerse in ice water until cold; drain. Arrange cold shrimp on a platter and serve with chilled sauce.