Makes up to 1 lb of shrimp.
The sweet succulent shrimp benefits from the high salt and high acidity poaching liquid. The flavors are delicate and perfectly balanced. Choose a light unoaked wine that is high in acidity, like a Sauvignon Blanc from New Zealand.
It is crucial when poaching shrimp to buy shrimp with the shell in tact. The shell has a lot of flavor while also protecting the shrimp from over cooking and bruising. I like to buy EZ-Peel shrimp because the dirty work of de-veining the shrimp has already been done for you. Shrimp is sold by count per pound - pictured is 16 - 18 count per pound - but you can use whatever size you choose. Generally, the lower the count per pound, the higher they'll will cost. Just be sure to adjust the cooking time on the recipe to compensate for the smaller/larger size. Shrimp is ready when they turn pink, and that happens quicker than you may think - so don't turn your back on them.
Another note on purchasing shrimp: A lot of the supposedly "fresh" shrimp in the market has been previously frozen. It's usually disclosed on the sale ticket in small writing, stating previously frozen. Just skip this previously frozen shrimp and buy the shrimp still frozen. I find frozen shrimp the most consistent quality for the home cook unless you can be absolutely certain it's fresh.
When it comes to thawing frozen shrimp, it only takes a few minutes. Simply place the frozen shrimp in a bowl under cold running tap water. The shrimp will thaw in under 10 minutes. Drain the water, pat the shrimp dry, and proceed as normal.
Cold Poached Shrimp in White Wine
Up to 1 lb of ez-peel shrimp, 16 - 18 ct per lb.
Brine Liquid:
1 cup (8 oz) white wine
1 cup (8 oz) water
2 Tbsp kosher salt
2 Tbsp granulated sugar
2 garlic cloves, minced
1/8 tsp black pepper
Poaching Seasoning:
4 fresh parsley stems with leaves
1 bay leaf
1 medium shallot, medium diced
1/2 of a fresh lemon
6 cups ice
Serving Suggestions:
Microgreens or spouts
Pickled shallots (Recipe Here!)
Minced flat leaf parsley
Olive oil
Lemon wedges
Fresh ground pepper
Directions:
For the Brine: In a medium bowl, pour the wine, water, salt, sugar, garlic, and pepper together. Mix until the salt and sugar is fully dissolved. Add the shrimp (with the shells still attached) into the brine liquid. Cover with plastic wrap and refrigerated for at least 30 minutes, up to 1 hour.
Once the shrimp is finished brining, remove shrimp from brine. Place the brine liquid in a medium heavy bottom saucepan with the parsley stems, bay leaf, and shallot. Squeeze the juice of the 1/2 lemon into the pan, then place the lemon in the pot, too. Place over medium heat until simmering. Reduce heat to low keeping the liquid hot, but no longer simmering, steep until the shallots and parsley stems are softened, about 7 - 10 minutes (this will also help cook out the raw wine taste from the poaching liquid). Add the shrimp to the steaming liquid and poach until the shrimp is orange and succulent, about 4 1/2 minutes to 5 minutes total.
Place the 6 cups of ice into a large bowl with about 3 cups of water. Once shrimp is cooked, remove with a slotted spoon and place shrimp into ice water until cold (this will stop the shrimp from overcooking). DO NOT DISCARD THE POACHING LIQUID.
Cool the poaching liquid down by placing the pot over the bowl of ice water. Once the poaching liquid and shrimp are cooled. Place the shrimp back into the poaching liquid and chill until ready to serve.
To serve the shrimp, peel the shells off, leaving the tails attached. Place over a bed of microgreens and/or sprouts. Lightly scatter small spoonfuls of pickled shallots next to each shrimp. Spoon some of the poaching liquid over the greens and shrimp. Drizzle lightly with olive oil and lemon. Sprinkle lightly with fresh ground pepper.
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