Orzo flecked with fresh basil makes a delicious accompaniment to these tender shrimp. It’s important to let the shrimp sit at room temperature for about an hour before poaching; straight-from-the-fridge shrimp will dramatically lower the temperature of the oil and throw off the cooking time.
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Position a rack in the center of the oven and heat the oven to 225°F.
Pour 1 inch of oil into a medium (10-inch) straight-sided sauté pan. Heat over low heat until the oil reaches 120°F, 2 to 3 minutes.
Slide the shrimp into the oil and immediately transfer the pan to the oven. Poach until the shrimp are opaque throughout (cut into one to check), 25 minutes. With a slotted spoon, transfer to a wire rack and blot on both sides with paper towels to remove excess oil.
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