Perfectly Poached Shrimp
adapted by Michael
McCabe
Servings: 6
Notes:
Test-kitchen Tip: To peel the cooked shrimp while
leaving the tail intact, begin by removing the legs. Then, holding the tail
firmly between thumb and forefinger, pull off the shell. Using a small, sharp
knife and starting just below the tail, make a shallow slit down the back of
the shrimp to expose the black vein (some shrimp will not have one). Use tip of
knife to remove the vein.
Categories: Poached, Seafood
Copyright: 2004
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Software
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1/2 cup kosher salt,
plus additional for rub
1 1/2 pounds uncooked
unpeeled large shrimp
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Hardware
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2 large bowls
large pot
colander
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Fill a large bowl with ice water; set
aside. Bring very large pot of water to boil over high heat. Add 1/4 cup coarse
salt to boiling water; return to boil. Rub shrimp in another large bowl with
additional kosher salt to taste. Add
shrimp to boiling salted water and cook just until cooked through, about 2 to 3
minutes (water will not return to boil). Immediately drain shrimp in colander,
then quickly place shrimp in bowl of ice water; cool completely. Drain well.
Peel and devein shrimp, leaving tails intact.
(Can be made 4 hours ahead. Cover and refrigerate.)
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