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Recipe

Lemon Poached Shrimp Cocktail

From the 2017 Thanksgiving Guide
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Scott Phillips

Servings: four to six.

Shrimp are much more flavorful when poached with their shells on. Don’t rinse the cooked shrimp or you’ll lose the delicious flavor of the poaching liquid.

Ingredients

Nutritional Information

      Nutritional Sample Size based on six servings
      Calories (kcal) : 140
      Fat Calories (kcal): 10
      Fat (g): 1
      Saturated Fat (g): 0
      Polyunsaturated Fat (g): 0.5
      Monounsaturated Fat (g): 0
      Cholesterol (mg): 170
      Sodium (mg): 590
      Carbohydrates (g): 2
      Fiber (g): 0
      Protein (g): 18

Preparation

  • In a 10-inch straight-sided sauté pan with a lid, combine the wine, water, peppercorns, bay leaves, and 1 tsp. kosher salt. Gently squeeze the lemon halves over the liquid and then drop in the halves. Bring to a boil over medium-high heat, reduce the heat to medium low, and let the liquid simmer gently for 10 min. Add the shrimp, cover, and poach for 4 min. Turn off the heat and let the shrimp sit in the covered pan for another 2 min. Transfer the shrimp to a colander with a slotted spoon; discard the poaching liquid. Let the shrimp sit in the colander until they’re cool enough to handle, about 15 min., and then shell them and devein them, if necessary. Chill for at least 2 hours or up to a day. Serve cold with the cocktail sauce.

Reviews

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Reviews

  • m2violin | 12/26/2009

    Great appetizer. The cocktail sauce is terrific. I used frozen shrimp, and cooked according to recipe directions. The shrimp came out perfectly. Your guests will love this.

  • Kathicats | 11/25/2007

    Wow was this good. I saw the magazine at a Dr's office and wrote this one down. The shrimp were PERFECTly cooked, not mushy, not rubbery, just wonderful. The flavor was great to.

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