POACHED SHRIMP WITH BAY LEAVES AND LEMON

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Poached Shrimp With Bay Leaves and Lemon image

A cold shrimp-cocktail recipe from Cooking Light. It's tasty enough that it doesn't need a sauce. But you can serve with cocktail sauce to stay low-fat, or a remoulade or other mayo-based sauce if you don't mind the extra calories. Time to cook doesn't include chilling time.

Provided by appleydapply

Categories     Brunch

Time 25m

Yield 12 serving(s)

Number Of Ingredients 13

12 cups water
1 1/2 tablespoons salt
1 tablespoon mustard seeds
6 whole black peppercorns
6 bay leaves
1 stalk celery, halved
1 carrot, halved
2 lbs medium shrimp, peeled and deveined
2 teaspoons grated lemon rind
1/2 cup fresh lemon juice
1 tablespoon extra virgin olive oil
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper

Steps:

  • Combine first 7 ingredients in a Dutch oven (through carrot); bring to a boil. Reduce heat; simmer 15 minutes. Add shrimp; cook 2-3 minutes, until they are pink and fully cooked.
  • Drain shrimp and place in a shallow dish.
  • Combine lemon rind and remaining ingredients. Add to warm shrimp; toss well. Cover and chill until ready to serve, at least 3 hours.

Nutrition Facts : Calories 100.1, Fat 2.7, SaturatedFat 0.4, Cholesterol 115.2, Sodium 1092.2, Carbohydrate 2.6, Fiber 0.4, Sugar 0.6, Protein 15.8

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