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

2 cups dry white wine
1 cup water
6 black peppercorns
2 bay leaves
Kosher salt
1 large lemon, cut in half
1-1/2 lb. jumbo shrimp (16-20 count), unpeeled
Cocktail Sauce with Red Onion & Jalapeño

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.

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Reviews (3 reviews)

rdholt | 05/12/2018
This is my favorite shrimp cocktail! I usually make a double batch by being generous with the water and white wine. Then cooking the shrimp in 2 batches. For me, the times are a bit long, usually knock a minute off. I use the red onion and jalapeno cocktail sauce and the shrimp are great!
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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What We're Cooking Now

Name: Lemon Poached Shrimp Cocktail
Yield: four to six. servings
Cuisine: American
Ingredients: 2 cups dry white wine; 1 cup water; 6 black peppercorns; 2 bay leaves; Kosher salt; 1 large lemon, cut in half; 1-1/2 lb. jumbo shrimp (16-20 count), unpeeled; Cocktail Sauce with Red Onion & Jalapeño