Poached Shrimp With Bay Leaves and Lemon |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 12 |
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A cold shrimp-cocktail recipe from Cooking Light. It's tasty enough that it doesn't need a sauce. But you can serve with cocktail sauce to stay low-fat, or a remoulade or other mayo-based sauce if you don't mind the extra calories. Time to cook doesn't include chilling time. Ingredients:
12 cups water |
1 1/2 tablespoons salt |
1 tablespoon mustard seeds |
6 whole black peppercorns |
6 bay leaves |
1 stalk celery, halved |
1 carrot, halved |
2 lbs medium shrimp, peeled and deveined |
2 teaspoons grated lemon rind |
1/2 cup fresh lemon juice |
1 tablespoon extra virgin olive oil |
1/2 teaspoon salt |
1/4 teaspoon fresh ground black pepper |
Directions:
1. Combine first 7 ingredients in a Dutch oven (through carrot); bring to a boil. Reduce heat; simmer 15 minutes. Add shrimp; cook 2-3 minutes, until they are pink and fully cooked.
2. Drain shrimp and place in a shallow dish.
3. Combine lemon rind and remaining ingredients. Add to warm shrimp; toss well. Cover and chill until ready to serve, at least 3 hours.
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