Boiled Shrimp Crevettes Pochees Food

SHRIMP BOIL

Steps:

• Fill a large pot with 4 quarts of water. Squeeze the lemon juice into the water and add the squeezed lemon halves. Add the Old Bay, garlic and onion. Tie the thyme sprigs together with kitchen twine and add to the pot. Cover and bring to a boil, then reduce to a simmer and cook about 5 minutes.
• Add the potatoes to the pot and cook until just tender, about 10 minutes. Add the corn and cook 5 more minutes.
• Meanwhile, slice along the back of each shrimp through the shells; remove the veins and rinse the shrimp. Add to the pot, cover and cook until the shrimp curl and are just opaque, 2 to 3 minutes. Transfer the shrimp and vegetables with a slotted spoon or skimmer to a large bowl. Add the butter and about 1 cup broth to the bowl and toss until the butter is melted. Transfer the shrimp and vegetables to a platter. Serve with the remaining broth, lemon wedges and hot sauce, if desired.

PERFECT BOILED SHRIMP

Steps:

• ONLY USE FOR BEST TASTE WILD CAUGHT SHRIMP NO FARM RAISED SHRIMP I don't care if you use cold, warm or hot water!
• Start cooking shrimp.
• The water may never come to a boil.
• But constantly stir srhrimp.
• Don't worry about the water boiling or time, it does not matter!
• When you see 1 or 2 shrimp float!
• drain immediately and have an ice bath waiting, to shock the shrimp and stop cooking process.
• Drain well and chill 1 hour before serving!
• If eating hot serve right after cooking.
• If you follow this method you will only serve the best.
• I have been following my recipe for over 20 years and it is fool proof.
• I have never seen anyone use this recipe, BUT LET ME SAY THAT IF YOU TRY THIS, YOU WILL NEVER COOK IT ANY OTHER WAY!
• TRUST ME!

BOILED SHRIMP

Steps:

• Fill a large pot with water; add onion, celery, lemon, and parsley. Bring to a boil over high heat; reduce to a simmer and cook 15 to 20 minutes.
• Add shrimp and season with salt. When water returns to a simmer, immediately remove pot from heat. Shrimp should be curled and bright pink. Drain and let cool. Peel and devein shrimp.

BELGIAN SHRIMP CROQUETTES (CROQUETTES AUX CREVETTES GRISES)

Steps:

• Shell the shrimp and reserve the shells. Chop the shrimp into 1/4-inch dice.
• Melt 1 tablespoon of the butter in a medium-size saucepan over medium heat. Add the onion and cook, stirring, until translucent but not browned, 2 to 3 minutes. Add the shrimp shells and cook for 2 more minutes. Add 1-3/4 cups milk and the bay leaf and bring to a boil. Reduce the heat and simmer, uncovered, for 15 minutes.
• Strain the broth through a sieve and discard the solids. Return the broth to the saucepan and heat over low heat. Add the shrimp and poach for 3 minutes. Drain the shrimp and reserve the broth. You should have 1-1/2 cups of broth left.
• In a small saucepan, sprinkle the gelatin over the cold water. Let stand while you prepare the béchamel sauce.
• Melt the remaining 4 tablespoons butter in a medium-sized saucepan over low heat. Stir in the flour with a wooden spoon. Switch to a whisk and gradually whisk in the reserved broth. Bring almost to a boil, then reduce heat and simmer, stirring occasionally, until the sauce is smooth and thick, about 7 minutes. Add the grated cheese and bring to almost a boil again.
• Heat the gelatin mixture over low heat until the gelatin has melted, 1 to 2 minutes. Stir it into the béchamel sauce and mix well.
• Remove the sauce from the heat and let cool for a few minutes. Whisk the egg yolk and remaining 5 tablespoons milk together, then stir it into the béchamel. Stir in the shrimp, lemon juice, salt, pepper, nutmeg, and cayenne.
• Line a 9-inch-square cake pan with plastic wrap. Pour in the shrimp mixture and smooth with a spatula. Press plastic wrap directly on the surface to prevent a skin from forming. Refrigerate at least overnight or up to 3 days.
• Prepare the coating: In a medium-size bowl, beat the egg whites with the salt and 1 tablespoon vegetable oil just until frothy. Put the flour and bread crumbs into separate shallow bowls ready for dipping.
• Unmold the firm shrimp mixture onto a lightly floured surface. Cut into 3 x 1-1/2-inch rectangles and roll each rectangle into a cylinder for croquettes. For smaller hors d'oeuvres, cut each rectangle in half and roll into a ball.
• Arrange the three bowls in order -- flour, then egg whites, then bread crumbs -- and coat the croquettes one at a time: Dust each cylinder or ball lightly with flour, dip into the egg white mixture, and coat with the bread crumbs. Cover and refrigerate until ready to fry. (At the point, the croquettes can wait several days in the refrigerator or longer in the freezer. Thaw in the refrigerator before frying.).
• Preheat the oven to 250°F.
• Heat the vegetable oil over medium-high heat in a deep fryer to 375°F Fry the croquettes, a few at a time, until they turn a rich golden color, about 3 minutes. Drain on paper towels and keep warm in the over until ready to serve.
• Serve the little walnut-size fritters as hors d'oeuvres with a supply of toothpicks. The larger croquettes traditionally are serve on a plate decorated with Boston lettuce leaves, lemon wedges, and Fried Parsley (see below).
• Deep Fried Parsley: ("Very crisp and utterly delicious," according to Ruth. Traditionally served with cheese or shrimp croquettes, and as a garnish for fish dishes.) Rinse two cups curly parsley leaves (stems removed) under cold running water. Spin dry and roll in a clean dish towel to dry completely. Heat oil in a deep fryer or wok to 375°. Add the parsley and fry until crisp but not brown, about 20 seconds. Remove with a skimmer and drain on paper towels.

BOILED SHRIMP (CREVETTES POCHEES)

Steps:

• Combine all the ingredients in a saucepan and bring to the boil. Let simmer about one minute and remove from the heat.

SHRIMP BOIL RECIPE BY TASTY

Steps:

• In a small bowl, combine the coriander seeds, mustard seeds, red pepper flakes, dill weed, allspice, salt, and bay leaves.
• Add the spice mix to a large pot with 3 quarts of water, then add the potatoes. Bring to a boil and cook for 15 minutes.
• Add the corn and boil for 10 minutes. Add the sausage and cook for another 5 minutes.
• Remove a potato from the pot and check to see if it's fully cooked. If not, continue to cook them until the potatoes are done.
• Stir in the shrimp and lemon juice. Place the lid on the pot and cook for 3 minutes, or until the shrimp are pink and cooked through.
• Drain the ingredients from the pot. Serve the shrimp boil on a newspaper-lined table, sprinkled all over with parsley, with cocktail sauce and garlic butter on the side.
• Enjoy!

SHRIMP CROQUETTES (CROQUETTES DE CREVETTES)

Steps:

• Peel and devein the shrimp. Chop them finely. There should be about two cups. Set aside.
• Melt the butter in a saucepan and add the onion. Cook until wilted, stirring with a wire whisk. Add three tablespoons of the flour and the paprika, stirring. Add the milk and shrimp liquid, stirring rapidly with the whisk.
• When thickened and smooth, continue cooking about two minutes. Add the chopped shrimp, egg yolks and sherry. Cook briefly about 30 seconds, stirring.
• Add half of the bread crumbs, salt and pepper to taste and the cayenne. Blend well. Let stand until thoroughly cooled.
• Divide the mixture into 16 equal portions. Shape each portion into a ball. Roll the balls in the remaining one-quarter cup of flour. Mold them into the desired form: spheres, cylinders, pyramids or flat cakes.
• Beat the egg with the water. Roll the croquettes in the egg mixture and then in the remaining bread crumbs. Press to help crumbs adhere. Shake off excess.
• Heat the oil for deep frying. Add the croquettes a few at a time and cook about four minutes or until golden brown. Serve, if desired, with Newburg sauce.

SHRIMP-BOIL KEBABS

Steps:

• In a medium pot, bring potatoes to a boil in salted water over medium-high. Reduce heat and simmer until potatoes are tender when pierced with a knife, about 12 minutes. Drain and rinse under cold water. Alternately thread potatoes, corn, andouille, and shrimp onto four 8-inch skewers.
• Heat a grill to medium-high. Clean and lightly oil hot grill. In a small bowl, combine butter, hot-pepper sauce, and Old Bay Seasoning. Grill kebabs, turning and brushing with butter mixture occasionally, until shrimp are opaque throughout and corn is tender and beginning to char, about 8 minutes. Serve with lemon wedges.