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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
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This is a great way to make shrimp for an appetizer. Has lots of flavour on it's own or served with a dip. I served it with the Mango Lime Mayonaise (Barbecued Shrimp With Mango Lime Mayonnaise) for a party and everyone loved it. Poach the shrimp with the shells on as it adds more flavour and then peel them before serving. I got this recipe off a blog on the internet about a Cobb Salad. Ingredients:
1 lemon, halved |
1 bay leaf |
4 sprigs thyme |
4 black peppercorns |
2 garlic cloves, peeled |
1 tablespoon kosher salt |
1 lb large shrimp, cleaned and deveined |
Directions:
1. fill a large pot with about 1/2 gallon water.
2. Squeeze in the lemon juice and toss in lemon halves for extra flavor.
3. Add the bay leaf, thyme, peppercorns, garlic, and salt.
4. Bring to a boil over medium heat.
5. Simmer for 5 minutes to infuse the water with the aromatics.
6. Before adding the shrimp, bring water to a rolling boil.
7. Add the shrimp, them remove from heat and allow shrimp to poach for 7 to 8 minutes, until the turn pink.
8. Using a slotted spoon, transfer the shrimp from the poaching liquid to a bowl.
9. Chill shrimp in the refrigerator.
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