How to Poach Shrimp for Shrimp Cocktail
Tender, chilled shrimp gently poached in a lemon-scented broth and cooled quickly for shrimp cocktail.
Ingredients
- 1 lb large raw shrimp (21–25 per pound), shell-on, deveined if possible
- 6 cups water
- 1 lemon, halved
- 2 bay leaves
- 1 tsp black peppercorns
- 1 tsp kosher salt
- 1 cup ice
- 1 cup cold water for ice bath
Instructions
- Thaw frozen shrimp overnight in the refrigerator, or in a sealed bag under cold running water. Keep shrimp chilled until cooking.
- Combine 6 cups water, lemon halves, bay leaves, peppercorns and salt in a medium pot. Bring to a boil, then lower to a gentle simmer for 5 minutes.
- Prepare a large bowl with ice and 1 cup cold water. Set a colander nearby.
- Add shrimp to the gently simmering liquid. Stir once and cook for about 2–4 minutes, depending on size, until opaque and firm and the thickest shrimp reaches 145°F (63°C). Avoid a rolling boil.
- Immediately transfer shrimp with a slotted spoon into the ice bath for 2–3 minutes to stop cooking. Drain thoroughly.
- Peel shrimp, leaving tails attached if preferred, and pat dry. Refrigerate promptly and serve chilled with lemon wedges and a dipping sauce.
Notes
Cook time varies with shrimp size. Use a food thermometer to confirm 145°F (63°C). Refrigerate cooked shrimp within two hours, or within one hour if ambient temperature is above 90°F (32°C).