Poached Shrimp With Bay Leaves And Lemon Recipes

Steps:

• 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.
• Drain shrimp and place in a shallow dish.
• Combine lemon rind and remaining ingredients. Add to warm shrimp; toss well. Cover and chill until ready to serve, at least 3 hours.

Steps:

• Fill a large pot with about a 1/2 gallon of water, add the salt and squeeze in the lemon juice; toss the halves in there too for extra flavor. Add the herbs and seafood seasoning. Bring to a boil over medium-high heat and simmer for 5 minutes to infuse the water with the aromatics.
• Reduce heat to medium-low and add shrimp. Simmer, uncovered, for 5 minutes or until the shrimp are bright pink and the tails curl. Using a slotted spoon, remove the shrimp from the poaching liquid and chill thoroughly before peeling. Serve with lemon wedges and Bloody Mary Cocktail Sauce as part of a raw shellfish bar.
• Combine the tomatoes, celery, and onion in a blender and puree to break the vegetables down. Add the remaining ingredients and puree until smooth. Chill before serving with a raw bar.

Steps:

• Fill a large pot with about 2 qts. water.
• Crack open the beer and pour it in the pot.
• Add salt and squeeze in lemon juice; toss the halves in, too.
• Add herbs, garlic and Old Bay.
• Bring to a boil over medium-high heat and simmer for 5 minutes to infuse the water with the aromatics.
• Now reduce heat to medium-low and put shrimp in the mixture.
• Simmer, uncovered, for 2 to 3 minutes or until shrimp are bright pink.
• Drain and transfer to a bowl.
• Chill thoroughly, then peel.
• Serve with lemon wedges and coctail sauce.
• NOTE: I used peeled, uncooked shrimp for this and it turned out just fine.
• Cocktail Sauce:.
• Mix 1/2 cup ketchup, 1/4 cup grated fresh or prepared horseradish, 1 teaspoon minced garlic and a few drops of hot pepper sauce.

Steps:

• fill a large pot with about 1/2 gallon water.
• Squeeze in the lemon juice and toss in lemon halves for extra flavor.
• Add the bay leaf, thyme, peppercorns, garlic, and salt.
• Bring to a boil over medium heat.
• Simmer for 5 minutes to infuse the water with the aromatics.
• Before adding the shrimp, bring water to a rolling boil.
• Add the shrimp, them remove from heat and allow shrimp to poach for 7 to 8 minutes, until the turn pink.
• Using a slotted spoon, transfer the shrimp from the poaching liquid to a bowl.
• Chill shrimp in the refrigerator.

Steps:

• Bring water, lemon, and bay leaf to a boil, covered, in a medium saucepan. Add 1 tablespoon salt. Reduce heat to low, and simmer for 10 minutes.
• Raise heat to high, and return water to a boil. Add shrimp; cook until bright pink and opaque, 1 1/2 to 2 minutes. Immediately transfer shrimp to a rimmed baking sheet using a slotted spoon; cover with ice, and let stand for 5 minutes.