Mohamed Shili This easy poaching liquid makes shrimp tender and flavorful. Made with white wine, fresh herbs, and garlic, it adds a light and delicious taste to the shrimp. Perfect for shrimp cocktails or seafood dishes!
Ingredients Needed:
- 1 cup white wine
- 1 to 2 tablespoons kosher salt
- 5 black peppercorns
- 4 to 5 parsley stems, optional
- 4 sprigs fresh thyme
- 2 dried bay leaves
- 2 shallots, coarsely chopped
- 1 head garlic, cut horizontally
- 6 to 8 head-on large shrimp, deveined, peeled with tails on
How To Make Poaching Liquid for Shrimp?
- Boil the liquid: In a large pot, bring 3 quarts of water to a boil. Add white wine, salt, peppercorns, parsley stems (if using), thyme, bay leaves, shallots, and garlic.
- Simmer for flavor: Once boiling, reduce heat and let the liquid simmer for 10 minutes to blend the flavors.
- Poach the shrimp: Add the shrimp to the pot and cook for about 2 minutes until pink and opaque.
- Cool the shrimp: Remove the shrimp and place them in an ice bath to stop cooking.
- Serve chilled: Drain the shrimp and serve them cold. Enjoy!
Recipe Tips:
- Use the Right Water-to-Wine Ratio: Too much wine can overpower the shrimp. Stick to 1 cup of wine per 3 quarts of water for a balanced flavor.
- Let the Poaching Liquid Infuse: Simmer the liquid for at least 10 minutes before adding shrimp. This allows the herbs, garlic, and spices to release their full flavor.
- Keep the Water Just Below Boiling: The best poaching happens at a gentle simmer, not a rolling boil. High heat can make shrimp rubbery instead of tender.
- Watch the Cooking Time Closely: Shrimp cook fast! They should only take about 2 minutes. As soon as they turn pink and curl slightly, remove them to avoid overcooking.
- Shock in Ice Water Immediately: Placing the shrimp in an ice bath stops them from cooking further and keeps them juicy, firm, and perfectly tender.
How To Store Leftovers?
- Refrigerate: Let the shrimp cool down first. Then, put them in a sealed container and keep them in the fridge for up to 2 days.
- Freeze: You can freeze poached shrimp for up to 3 months. After they cool, put them in a sealed bag and remove extra air.
Nutrition Facts:
- Calories: 90 kcal
- Total Fat: 1g
- Saturated Fat: 0g
- Cholesterol: 140mg
- Sodium: 450mg
- Potassium: 100mg
- Total Carbohydrate: 1g
- Dietary Fiber: 0g
- Sugars: 0g
- Protein: 18g
Try More Bobby Flay Recipes:
Bobby Flay Poaching Liquid for Shrimp
Description
This easy poaching liquid makes shrimp tender and flavorful. Made with white wine, fresh herbs, and garlic, it adds a light and delicious taste to the shrimp. Perfect for shrimp cocktails or seafood dishes!
Ingredients
Instructions
- Boil the liquid: In a large pot, bring 3 quarts of water to a boil. Add white wine, salt, peppercorns, parsley stems (if using), thyme, bay leaves, shallots, and garlic.
- Simmer for flavor: Once boiling, reduce heat and let the liquid simmer for 10 minutes to blend the flavors.
- Poach the shrimp: Add the shrimp to the pot and cook for about 2 minutes until pink and opaque.
- Cool the shrimp: Remove the shrimp and place them in an ice bath to stop cooking.
- Serve chilled: Drain the shrimp and serve them cold. Enjoy!
Notes
- Use the Right Water-to-Wine Ratio: Too much wine can overpower the shrimp. Stick to 1 cup of wine per 3 quarts of water for a balanced flavor.
- Let the Poaching Liquid Infuse: Simmer the liquid for at least 10 minutes before adding shrimp. This allows the herbs, garlic, and spices to release their full flavor.
- Keep the Water Just Below Boiling: The best poaching happens at a gentle simmer, not a rolling boil. High heat can make shrimp rubbery instead of tender.
- Watch the Cooking Time Closely: Shrimp cook fast! They should only take about 2 minutes. As soon as they turn pink and curl slightly, remove them to avoid overcooking.
- Shock in Ice Water Immediately: Placing the shrimp in an ice bath stops them from cooking further and keeps them juicy, firm, and perfectly tender.
Bobby Flay Poaching Liquid for Shrimp