27 minutes
A classic shrimp cocktail with perfectly poached shrimp and a flavorful brine that ensures juicy, tender shrimp every time.
tablespoons
tablespoons
Jumbo Shrimp, shell-on, peeled and deveined, tails left on
0 lb
Ice
cups
Cold Water, 65- to 70-degree
quarts
1. Brining the Shrimp
In a large Dutch oven, dissolve 2 tablespoons of salt and 2 tablespoons of sugar in 1 quart of cold water. Submerge the shrimp in this brine and let them sit for 15 minutes.
2. Preparing the Ice Bath
While the shrimp are brining, prepare an ice bath by combining 8 cups of ice and 1 quart of cold water in a large bowl.
3. Seasoning the Cooking Water
In the same Dutch oven, dissolve the remaining 1 tablespoon of salt in another quart of cold water.
4. Cooking the Shrimp
Bring the seasoned water to a temperature of 160 degrees Fahrenheit. Add the brined shrimp to the water and cook them for about 12 minutes, or until they are firm and pink.
5. Cooling the Shrimp
Using a spider skimmer or a slotted spoon, transfer the cooked shrimp to the ice bath. Let them cool completely for about 10 minutes.
6. Storing the Shrimp
Once the shrimp have cooled, drain them thoroughly and transfer them to a covered bowl. Refrigerate the shrimp until you are ready to serve them.
Use sake or mirin in the poaching liquid and add ginger, garlic, and green onions. Serve with a spicy soy and sesame dipping sauce.
Poach the shrimp with lime juice, cilantro, and jalapeños in the liquid. Serve with a sauce made from blended avocado, lime juice, and cilantro for a guacamole-inspired dip.
Replace the shrimp with lobster tails, adjusting the poaching time for the larger size. Serve with a cocktail sauce enriched with a touch of brandy or cognac.
For an evenly cooked and tender shrimp, use a sous vide setup at 135°F (57°C) for about 30 minutes.
Swap in salmon fillets, poaching until just opaque. Serve with a dill-infused cocktail sauce for a classic pairing.
Shrimp cook quickly, and just a minute too long can change their texture from succulent to rubbery. Depending on their size, shrimp typically take between 2-3 minutes to cook. They're done as soon as they turn pink and opaque.
Opt for fresh, sustainably-sourced shrimp when possible. If using frozen shrimp, ensure they are thawed properly to avoid uneven cooking. Look for shrimp that are firm to the touch, have a translucent appearance, and smell like the sea, not fishy.
The key to perfectly poached shrimp is to not actually boil them. The water should be at a gentle simmer when you add the shrimp, and you can even turn off the heat once the shrimp are in the water, letting them cook gently in the residual heat to avoid overcooking.
Have an ice bath ready to shock the shrimp as soon as they're done cooking. This halts the cooking process immediately, preserving their tender texture.
To infuse flavor and ensure the shrimp are well-seasoned throughout, consider brining the shrimp in a solution of salt, sugar, and water for about 30 minutes before poaching. This step also helps the shrimp retain moisture, resulting in a juicier bite.
Comments (0)