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Categories: Appetizers, Fish and shellfish, Healthy eating, Main courses

Perfect chilled shrimp

Perfect chilled shrimp
Los Angeles Times

When I was poaching a piece of salmon a couple of years ago, I accidentally turned off the burner before the cooking was done. That salmon was one of the best I'd ever cooked. The flesh was silky; the flavor ... Read more

Total time: 35 minutes plus 1 hour 30 minutes chilling | Serves 6
Note: Serve this chilled shrimp with you favorite cocktail sauce or other dip. For large shrimp, about 16 to 24 per pound, steeping time is about 4 minutes.
  • 3 cups water
  • 1 cup white wine
  • 1/4 cup rice or malt vinegar
  • 1/2 onion, roughly diced
  • 1 carrot, roughly diced
  • 1 stalk celery, roughly diced
  • 6 black peppercorns
  • 1 teaspoon dried thyme
  • 2 bay leaves
  • 2 teaspoons salt
  • 24 jumbo shrimp, peeled but tails left on, about 2 pounds

Step 1Bring water, wine, vinegar, onion, carrot, celery, peppercorns, thyme, bay leaves and salt to boil in medium pot, covered. Reduce heat and simmer 5 minutes. Add shrimp, cover again and simmer 1 minute. Remove from heat and steep, covered, 4 minutes. Remove shrimp from liquid and chill well, at least 1 hour 30 minues, before serving.

Each serving:
108 calories; 930 mg sodium; 147 mg cholesterol; 2 grams fat; 1 gram carbohydrates; 20 grams protein; 0.03 gram fiber.
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