Herb-Poached Shrimp Source: The America's Test Kitchen Cookbook by Cook's IllustratedServings: 4 1 pound large shrimp (16 to 20 per pound), peeled, deveined, and rinsed, shells reserved 1 teaspoon salt 1 cup dry white wine 4 peppercorns 5 coriander seeds 1/2 bay leaf 5 fresh parsley sprigs 1 fresh tarragon sprig 1 teaspoon fresh lemon juice Bring reserved shells, 3 cups water, and salt to boil in medium saucepan over medium-high heat; reduce heat to low; cover, and simmer until fragrant, about 20 minutes. Strain stock through sieve, pressing on shells to extract all liquid. Bring stock and remaining ingredients except shrimp to boil in 3 or 4 quart saucepan over high heat; boil 2 minutes. Turn off heat and stir in shrimp; cover and let stand until firm and pink, 8-10 minutes. Drain shrimp, reserving stock for another use. Plunge shrimp into ice water to stop cooking, then drain again. Serve shrimp chilled with cocktail sauce.
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