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.
Fuel your creative spark. Sign up for eletters today and get the latest from Fine Cooking plus special offers.
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.
We haven't received any reviews yet for this recipe.
Have you made it? Tell us what you thought!
From rooftop to rain in North Carolina, Moveable Feast host Pete Evans is joined by the Lantern restaurant co-founders and siblings Andrea & Brendan Reusing to create an amazing local…View all Moveable Feast recipes and video extras
© 2017 The Taunton Press, Inc. All rights reserved.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?