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Basic Poached Shrimps's picture
  Large raw shrimp in shells 1 1⁄2 Pound (16 To 24 To The Pound)
  Water 4 Cup (64 tbs)
  Onion 1 Small, sliced
  Lemon slices 2
  Celery tops 1⁄4 Cup (4 tbs) (Handful Of)
  Parsley sprigs 1
  Salt 1 Teaspoon
  Peppercorns 6
  Whole cloves 2
  Bay leaf 1

1. Wash shrimps in colander under cold running water; shell by splitting feelers open and turning shell back, then easing shrimp out with fingers or force of water; make a shallow cut down back of each; remove black line, or sand vein, with tip of knife. To "butterfly" shrimps, make the cut deeper so the shrimps will spread open when they cook.
2. Bring the water, onion, lemon, celery tops, parsley, salt, peppercorns, cloves and the bay leaf to boiling in large skillet, then simmer 2 to 3 minutes.
3. Drop in shrimps; bring just to boiling; simmer 3 to 5 minutes, or until shrimps are pink (do not let water boil; it will overcook and toughen them).

Recipe Summary

Quick, Healthy
Cook Time: 
10 Minutes

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Average: 4.2 (20 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 785 Calories from Fat 109

% Daily Value*

Total Fat 12 g18.6%

Saturated Fat 2.3 g11.6%

Trans Fat 0 g

Cholesterol 1034.1 mg344.7%

Sodium 2978.8 mg124.1%

Total Carbohydrates 22 g7.3%

Dietary Fiber 3.7 g14.9%

Sugars 5.8 g

Protein 140 g280.3%

Vitamin A 30.5% Vitamin C 61.3%

Calcium 41.5% Iron 96.6%

*Based on a 2000 Calorie diet


Basic Poached Shrimps Recipe