+
0 (0)

Categories: Fish and shellfish, Healthy eating, Main courses, Quick and easy

Slow-poached shrimp

Slow-poached shrimp
Allen J. Schaben / Los Angeles Times

A new oven is being billed as the greatest invention since the discovery of fire itself. This high-tech contraption, seemingly a cross between a furnace and a microwave, allegedly can roast a whole rack of lamb in 6 1/2 minutes ... Read more

Total time: 15 minutes | Serves 4
Note: This method is based on a recipe from "Small Bites, Big Nights" by Govind Armstrong.
  • 1 pound medium (26 to 30) shrimp, peeled and deveined
  • 1 tablespoon chopped fresh dill or other herb (or 1 teaspoon fennel seeds)
  • 1/2 teaspoon sea salt
  • Freshly ground white pepper to taste
  • 4 tablespoons ( 1/2 stick) unsalted butter, cut into 4 slices
  • 2 cups cooked rice (such as basmati; follow cooking instructions on the package)

Step 1Bring a large pot of water to 150 degrees, just below a simmer.

Step 2Pat the shrimp completely dry. Place in a bowl and toss with the dill, salt and pepper until the seasonings are well dispersed. Transfer to a quart-size resealable freezer bag. Add the butter. Fold the bag over to force out as much air as possible, then seal.

Step 3Check the temperature of the water with an instant-read thermometer. Lay the bag into the water and cook 5 minutes, then turn the bag over and continue cooking until all the shrimp are just pink, 3 to 7 minutes longer. Turn out into a shallow bowl. Serve over rice.

Each serving:
426 calories; 27 grams protein; 46 grams carbohydrates; 1 gram fiber; 14 grams fat; 8 grams saturated fat; 202 mg. cholesterol; 459 mg. sodium.
Found a problem? Let us know at cookbook@latimes.com
More recipes in Fish and shellfish
Squid salad with shaved fennel and arugula
Mackerel pickled in white wine
Seafood stew with peas
Shrimp And Scallop Stir-Fry