Basic Poached Shrimps
|Large raw shrimp in shells||1 1⁄2 Pound (16 To 24 To The Pound)|
|Water||4 Cup (64 tbs)|
|Onion||1 Small, sliced|
|Celery tops||1⁄4 Cup (4 tbs) (Handful Of)|
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).