Sandra This Bobby Flay Poaching Liquid for Shrimp Recipe is a simple and flavorful recipe, which is made with white wine and fresh herbs. It’s perfect for shrimp cocktails, ready in about 15 minutes.
Bobby Flay Poaching Liquid for Shrimp Recipe Ingredients
- 1 cup white wine
- 1 to 2 tablespoons kosher salt
- 5 black peppercorns
- 4 to 5 parsley stems, optional
- 4 sprigs fresh thyme
- 2 dried bay leaves
- 2 shallots, coarsely chopped
- 1 head garlic, cut horizontally
- 6 to 8 head-on large shrimp, deveined, peeled with tails on
How To Make Bobby Flay Poaching Liquid for Shrimp Recipe
- Boil the liquid: In a large pot, bring 3 quarts of water to a boil. Add white wine, salt, peppercorns, parsley stems (if using), thyme, bay leaves, shallots, and garlic.
- Simmer for flavor: Once boiling, reduce heat and let the liquid simmer for 10 minutes to blend the flavors.
- Poach the shrimp: Add the shrimp to the pot and cook for about 2 minutes until pink and opaque.
- Cool the shrimp: Remove the shrimp and place them in an ice bath to stop cooking.
- Serve chilled: Drain the shrimp and serve them cold. Enjoy!
Recipe Tips
- What is the right water-to-wine ratio? Too much wine can overpower the shrimp. Stick to 1 cup of wine per 3 quarts of water for a balanced flavor.
- Why do I need to simmer the liquid first? Simmer the liquid for at least 10 minutes before adding shrimp. This allows the herbs, garlic, and spices to release their full flavor into the water.
- Should the water be boiling when I add the shrimp? No, the best poaching happens at a gentle simmer, not a rolling boil. High heat can make shrimp rubbery instead of tender.
- How long does it take to poach shrimp? Shrimp cook fast! They should only take about 2 minutes. As soon as they turn pink and curl slightly, remove them to avoid overcooking.
- Why do I need an ice bath for the shrimp? Placing the shrimp in an ice bath immediately (called “shocking”) stops them from cooking further and keeps them juicy, firm, and perfectly tender.
What To Serve With Poached Shrimp
This poached shrimp is perfect served chilled as an appetizer or as part of a light meal.
- Classic shrimp cocktail with a spicy cocktail sauce
- A lemon and dill aioli for dipping
- Chopped and added to a fresh seafood salad
- Served over a simple green salad
How To Store Poached Shrimp
Refrigerate: Let the shrimp cool down first. Then, put them in a sealed container and keep them in the fridge for up to 2 days.
Freeze: You can freeze poached shrimp for up to 3 months. After they cool, put them in a sealed bag and remove extra air.
Poached Shrimp Nutrition Facts
(Per serving of shrimp)
- Calories: 90 kcal
- Total Fat: 1g
- Saturated Fat: 0g
- Cholesterol: 140mg
- Sodium: 450mg
- Potassium: 100mg
- Total Carbohydrate: 1g
- Dietary Fiber: 0g
- Sugars: 0g
- Protein: 18g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Use a dry, crisp white wine that you would drink, such as a Sauvignon Blanc, Pinot Grigio, or an unoaked Chardonnay. Avoid sweet wines.
You can! After poaching, strain the liquid, let it cool, and freeze it in an airtight container for up to 3 months. Reheat it to a simmer to poach more seafood.
They will turn from translucent gray to opaque pink and white. They will also curl into a loose “C” shape. If they curl into a tight “O,” they are overcooked.
Try More Recipes:
- Bobby Flay Fulton Fish Market Cioppino with Sourdough Croutons Recipe
- Bobby Flay Ginger Beer Margarita Recipe
- Bobby Flay Lobster Bisque Recipe
Bobby Flay Poaching Liquid for Shrimp Recipe
Description
A simple, fragrant poaching liquid using white wine and herbs to make perfectly tender shrimp for cocktails or salads.
Ingredients
Instructions
- Bring 3 quarts of water to a boil in a large pot.
- Add wine, salt, peppercorns, parsley, thyme, bay leaves, shallots, and garlic.
- Reduce heat and let the liquid simmer for 10 minutes to infuse the flavors.
- Add the prepared shrimp to the gently simmering liquid.
- Poach for about 2 minutes, just until they turn pink and opaque.
- Immediately remove shrimp with a slotted spoon and plunge them into a prepared ice bath.
- Once cooled, drain the shrimp well and serve chilled.
Notes
- Poach at a gentle simmer, not a rolling boil, to keep the shrimp tender.
- Do not overcook. Remove shrimp as soon as they turn pink (about 2 minutes).
- The ice bath is essential to stop the cooking process and ensure a firm texture.
