Ingredients for Poached Shrimp With Bay Leaves And Lemon
- 4 cups water
- 1 teaspoon salt
- Mustard Seeds
- Whole Black Peppercorns
- 2 bay leaves
- Celery
- Carrot
- Medium Shrimp
- Zest of 1 lemon (about 1 tablespoon)
- Fresh Lemon Juice
- Extra Virgin Olive Oil
- Fresh Ground Black Pepper
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How to Make Poached Shrimp With Bay Leaves And Lemon
- In a Dutch oven, combine 4 cups water, 2 bay leaves, 1/2 cup lemon juice, 1/4 cup white wine vinegar, 1 teaspoon salt, 1/2 teaspoon black pepper, and 1/4 teaspoon red pepper flakes.
- Bring the mixture to a rolling boil over high heat.
- Reduce heat to low and simmer gently for 15 minutes to allow the flavors to meld.
- Add 1 pound of shrimp (peeled and deveined) to the simmering liquid.
- Cook for 2-3 minutes, or until the shrimp turn pink and opaque, indicating they are fully cooked.
- Carefully remove the shrimp from the poaching liquid using a slotted spoon and transfer them to a shallow dish to cool.
- While the shrimp cool, prepare the lemon zest mixture: Zest 1 lemon (about 1 tablespoon zest), then combine with 2 tablespoons chopped fresh parsley, 1 tablespoon chopped fresh dill, and 1 tablespoon olive oil.
- Gently toss the cooled shrimp with the lemon zest mixture.
- Cover the shrimp and refrigerate for at least 3 hours to allow the flavors to fully develop and the shrimp to chill completely.
- Serve chilled as a delightful and refreshing appetizer. Garnish with extra lemon zest and fresh herbs, if desired.
Nutrition Information (Approximate per serving)
Sodium
45 g
Sugar
2g
Fat
2g
Carbs
0g
