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Categories:
water white wine rice vinegar carrot onion celery salt thyme bay leaves peppercorns jumbo shrimp cocktail sauce
Viewed: 4 - Published at: 4 years agoIngredients
- 3 cups water
- 1 cup white wine
- 14 cup rice vinegar
- 1 carrot, coarsely diced
- 12 onion, coarsely diced
- 1 celery rib, coarsely diced
- 2 teaspoons salt
- 1 teaspoon dried thyme
- 2 bay leaves
- 6 peppercorns
- 24 raw jumbo shrimp, peeled with tails on
- seafood cocktail sauce
Method
- Bring everything but shrimp to a boil in a large saucepan or dutch oven, covered.
- Reduce heat and simmer for 5 minutes.
- Add the shrimp, cover again, and simmer for 1 minute.
- Remove from heat and steep, covered, for 4 minutes.
- Remove shrimp and chill well (at least 90 minutes).
- Serve with cocktail sauce.
- Note: you can freeze the poaching liquid to use again -- just strain it first.
