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Prep Time: 10 Minutes Cook Time: 95 Minutes |
Ready In: 105 Minutes Servings: 6 |
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Apparently crimping is a food preparation term...who knew? I got this from a Best American Recipes cookbook. Enjoy! Ingredients:
3 cups water |
1 cup white wine |
1/4 cup rice vinegar |
1 carrot, coarsely diced |
1/2 onion, coarsely diced |
1 celery rib, coarsely diced |
2 teaspoons salt |
1 teaspoon dried thyme |
2 bay leaves |
6 peppercorns |
24 raw jumbo shrimp, peeled with tails on |
seafood cocktail sauce |
Directions:
1. Bring everything but shrimp to a boil in a large saucepan or dutch oven, covered. Reduce heat and simmer for 5 minutes. Add the shrimp, cover again, and simmer for 1 minute.
2. Remove from heat and steep, covered, for 4 minutes.
3. Remove shrimp and chill well (at least 90 minutes).
4. Serve with cocktail sauce.
5. Note: you can freeze the poaching liquid to use again - just strain it first.
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