So, since we do eat a lot of shrimp in different ways, I tried a new way to prepare them today. I have always started a pot of water with a healthy amount of Old Bay Seasoning added. Shrimp are dropped into the water and boiled gently for 3-4 minutes. The May issue of Southern Living magazine is full of shrimpy things this month. When I saw directions for "Perfect Poached Shrimp," I knew I had to try it.
Perfect Poached Shrimp
Southern Living Magazine
Pour 4 quarts of water into a Dutch oven. Squeeze lemon juice from 1 lemon, halved into the water. Stir in the lemon halves, 1 Tbsp. black peppercorns, 2 bay leaves and 2 tsp. salt. Bring to a boil over medium-high heat. Remove from heat. Add 2 pounds unpeeled, large raw shrimp. Cover and let stand 5 minutes or until shrimp just turn pink. Stir shrimp into a bowl of ice water. Let stand 10 minutes. Peel and devein shrimp.
This turned out to be a simple way to cook the shrimp. I do think next time I will shorten the length of time in the ice water. It seemed to make them overly firm. Just refrigerating before peeling might be good enough.
Shrimp in Cucumber Cups
Southern Living Magazine
Stir together one 8 oz. package cream cheese, softened; 1/4 cup sour cream; 1 Tbsp. fresh dill; 1 Tbsp. chopped fresh chives; 1 Tbsp. fresh lemon juice; 1/4 tsp salt. Cut 2 English cucumbers into 30 (3/4 inch thick) rounds. Scoop seeds from centers of cucumber rounds using a melon baller or small spoon and leaving a 1/4 inch thick shell. Fill cucumber cups with cream cheese mixture. Top each with 1 peeled Perfect Poached Shrimp. Garnish with fresh dill sprigs. Makes 30 appetizer servings.
We really enjoyed these shrimp with an afternoon cocktail before dinner. Simple and it is really showy, don't you think?
I find it quite difficult to get fresh shrimps or prawns here, they are almost always pre-cooked here which I hate. I am going to the market tomorrow morning so must check out the fishmonger there. Trouble is I do not usually get past the oyster stall :) Diane
ReplyDeleteYou boil them exactly the way I do and they are never over cooked.
ReplyDeleteSam
I saw these recipes in this issue!! Glad to hear your review of them. It DOES look very festive! Perfect with a cocktail. blessings ~ tanna
ReplyDeleteI will be trying this method very soon. We eat a lot of shrimp as well. The appetizers are delicious attractive.
ReplyDeleteBest,
Bonnie
I also add Old Bay when cooking my shrimps; will try this version next time.
ReplyDeleteRita
Very tasty looking little fellers. You are lucky to have a nearby place to buy the good stuff
ReplyDeleteSo pretty and so appetizing! They would be a perfect appetizer for my next cookout! Don’t you just love Southern Living?
ReplyDeleteHow pretty they are - they'd be lovely with drinks out on the patio.
ReplyDeleteThis is so similar to the way I prepare boiled shrimp. I use an Emeril Lagasse recipe that also has Zatarains (I use Old Bay) seasoning and some cayenne spice. Delicious! We love shrimp too.
ReplyDeleteThis sounds like a fabulous way to show off shrimp! I think I might make a whole meal of this!
ReplyDeleteSo pretty! And I just love shrimps.
ReplyDeleteWe don't eat that much shrimp, but living in Florida we can get it very fresh too. I just have never been a big fan of shrimp, but I will fix it for my family, or I'll use scallops instead. This is nice to know because it is such a nice presentation. I would serve this anytime!!
ReplyDeleteI adore shrimp... however I have to admit that I"m not the best shrimp maker. With your directions here though, I think I might have better luck, and the appetizer is just perfect! Thank you!
ReplyDeleteI love Old Bay Seasoning. It's a kitchen staple for me. I grill shrimp often, but I never think to poach them! I must change that. This looks perfect for Summer TGIF tapas that Craig and I enjoy outside...after a week of hard work.
ReplyDeleteThey look perfect Susan. I will have to try this method. What a perfect appetizer. Love it!
ReplyDelete