Best Poached Shrimp With Mint Cilantro Rouille Recipes

SHRIMP WITH CILANTRO-MINT PESTO

Steps:

• For the pesto: Combine all pesto ingredients in the work bowl of a food processor blender, and process until pureed. Use immediately, or cover and store in the refrigerator for up to two days.
• For the shrimp: Toss the shelled shrimp with the pesto in a shallow, nonreactive pan. Each shrimp should be well coated. Cover with plastic wrap and refrigerate for 1 to 2 hours.
• Prepare a charcoal grill or preheat a gas grill for direct grilling over high heat.
• Remove shrimp from pan and discard the marinade. Grill shrimp for 2 to 3 minutes per side.

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 TOSTADAS WITH LIME-CILANTRO SAUCE

Steps:

• Place first 11 ingredients in a large bowl; toss to combine. Gently stir in avocado; let stand 15 minutes., In a small bowl, mix sauce ingredients. To serve, spread tostada shells with sauce. Top with shrimp mixture.

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:

• Mix salt, carrots, celery, pinot grigio, bay leaves, and peppercorns in 2 quarts of water and bring to a simmer. Add the shrimp and just bring back to a boil. Once the water boils, cook for 60 seconds. Remove the shrimp immediately and lay out on a cookie sheet to cool to room temperature. Refrigerate until chilled, about 1 hour. Peel shrimp just before serving and serve chilled.

SHRIMP POACHED IN COCONUT MILK WITH FRESH HERBS (YERRA MOOLEE)

Steps:

• Shell and devein shrimp. Wash them thoroughly, and set aside.
• Heat the oil in a large heavy-bottomed pan, and add onions. Over high heat, fry the onions until they turn golden brown (about 10 minutes) , stirring constantly to prevent burning. Reduce heat to medium, add garlic, ginger, and chilies, and fry for an additional 2 minutes. Add turmeric and coriander, stir rapidly for 15 seconds, and add coconut milk and salt. Cook the sauce, uncovered, until it thickens (about 10 minutes). Stir frequently to ensure that the sauce does not stick and burn.
• Add shrimp, mix, reduce heat to medium-low, and simmer, covered, for 5-7 minutes, or until the shrimp is cooked through. Do not overcook the shrimp, or they will become tough and chewy. Check for salt, stir in minced cilantro leaves, and serve.