Poached Shrimp On Succotash Food

POACHED SHRIMP ON SUCCOTASH

Steps:

• Poach shrimp: In a medium pot, combine 6 cups water, Old Bay, and lemon; bring to a boil. Add shrimp and simmer until opaque throughout, 2 to 3 minutes. Drain, discard lemon, and transfer shrimp to a bowl.
• To serve: Toss shrimp with vinegar, mustard, and 2 tablespoons oil. In a large skillet, heat remaining 2 tablespoons oil over medium-high. Add green beans and cook until bright green, 4 minutes. Add corn and zucchini; saute until crisp-tender, 5 minutes. Transfer to a platter. Top with shrimp mixture, season with salt and pepper, and serve warm.

POACHED SHRIMP

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.

POACHED SHRIMP

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.

POACHED CAJUN SHRIMP

Steps:

• In a stock pot bring water, white wine, and Cajun seasoning to a boil. Add shrimp to liquid reduce to simmer and cook until shrimp turns pink, about 8 minutes. Remove from heat and let sit in liquid 3 more minutes, then drain. Can be served warm or chilled.

HOW TO MAKE POACHED SHRIMP

Steps:

• In a large pot, over medium-high heat, add water, black peppercorns, fresh parsley, lemon juice, lemon halves, Kosher salt, and bay leaf.
• Bring the water to a rapid boil.
• Add the shrimp to the water. Remove the pot from the heat and cover with a lid.
• Let the shrimp poach in the liquid about 5 minutes. Shrimp will be cooked through and pink in color.
• While the shrimp poaches, prepare a large bowl of ice water. Set aside.
• Use a wire mesh strainer or slotted spoon to remove the shrimp to the bowl of ice water.
• Let shrimp cool for about 10 minutes before removing from the ice bath with a slotted spoon.
• Serve shrimp with a dipping sauce such as cocktail sauce, make shrimp salad, add to pasta salads, etc.

SHRIMP SUCCOTASH

Steps:

• Place beans in medium bowl. Pour enough cold water over to cover by 3 inches and let stand overnight. Drain.
• Combine 5 cups water, onion slice, celery, garlic and bay leaf in medium saucepan; boil 5 minutes. Add shrimp; simmer just until cooked through, about 3 minutes. Using tongs, transfer shrimp to bowl. Reserve cooking liquid. Peel and devein shrimp; cut into 1/2-inch pieces.
• Add beans to shrimp cooking liquid. Cover and simmer until beans are tender and liquid is reduced to 1/2 cup, adding more water if necessary, about 40 minutes. Discard bay leaf and celery. (Shrimp and beans can be made 1 day ahead. Cover separately and chill.)
• Cook bacon in large skillet over medium heat until crisp, about 5 minutes. Drain bacon on paper towels. Cut into small pieces. Discard all but 1 teaspoon drippings in skillet. Add chopped onion; sauté over medium-low heat until golden, about 10 minutes. Add corn and beans with their cooking liquid; simmer until corn is tender, about 8 minutes. Add shrimp and bacon; stir until heated through, about 3 minutes. Season with salt and pepper. Sprinkle with chives.

POACHED SHRIMP

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.