Plump poached shrimp open up all sorts of culinary possibilities, from shrimp cocktail to shrimp salad. Here’s how to go about preparing poached shrimp. You can easily adjust the recipe to suit the amount and size of shrimp you have.
1 recipe Court Bouillon 101 (For Shrimp)
1 lb (500 g) large shrimp (31/35 count), peeled, deveined
1 cup (250 mL) ice cubes
Prepare Court Bouillon 101 (For Shrimp).
In medium pan, heat court bouillon on medium-high. When it comes to boil, reduce heat to medium-low. Stir in shrimp. Poach 1 minute, or until pink, opaque and curled, with springy flesh. (Do not overcook.) Turn off heat. Add ice. Cover and steep 5 minutes, or until shrimp absorb flavours.
Drain, reserving remaining court bouillon for future use if desired. Serve shrimp lukewarm, at room temperature, or chilled.
Makes 1 lb (500 g).
- For jumbo shrimp (21/25 count) or extra jumbo (16/20 count), poach 2 minutes.
Kitchen Secrets: Adding ice and steeping allows the shrimp to absorb flavourings in the court bouillon without overcooking.
Waste Not: You can reuse court bouillon once or twice. Line fine-mesh sieve with cheesecloth. Place it over storage tub. Pour liquid through sieve. Cool to room temperature. Cover and freeze.
Oh No: Do not follow the lead of all those cooks who store poached shrimp in cooled court bouillon in the fridge for several hours or overnight. The shrimp ends up mealy.
CREDIT: SUSAN SAMPSON
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