Poached Shrimp (Tyler Florence) |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 4 |
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Ingredients:
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 |
Directions:
1. 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.
2. 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.
3. Bloody Mary Cocktail Sauce:
4. 4 ripe tomatoes, coarsely chopped
5. 2 celery stalks, coarsely chopped
6. 1 medium onion, coarsely chopped
7. 1/2 cup ketchup
8. 2 tablespoons grated fresh or prepared horseradish
9. 1 lemon, juiced
10. 2 teaspoons hot sauce
11. 1 tablespoon Worcestershire sauce
12. 1 shot pepper vodka
13. 1 teaspoon celery seed
14. Sea salt and freshly ground black pepper
15. 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.
16. Yield: 4 cups
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