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Simple Poached Shrimp

Simply poached shrimp has a myriad of applications -- from the classic shrimp cocktail to gazpacho.

  • Servings: 24
  • Yield: Makes 16 to 20 shrimp

Source: Martha Stewart Weddings, Winter 2003


  • 8 cups water
  • 1/2 lemon
  • 1 dried bay leaf
  • 2 teaspoons coarse salt
  • 1 pound large shrimp (16 to 20 per pound), peeled and deveined, tails intact


  1. Fit a rimmed baking sheet with a wire rack. In a medium covered saucepan, bring the water, lemon, and bay leaf to a boil over medium-high heat; add salt. Reduce heat to low; simmer 10 minutes.
  2. Raise heat; return water to a boil. Add shrimp; cook until bright pink and opaque, 1 1/2 to 2 minutes. Using a slotted spoon, quickly transfer shrimp to prepared baking sheet; cover with ice until completely cool, about 5 minutes. At this point, shrimp may be stored with the ice, in resealable plastic bags in the refrigerator, up to 2 hours.

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