Poached Shrimp - Chef2Chef Recipe Club - Volume 5 Issue 2 – July 1, 2003

20 pieces shrimp, preferably 13/15 size (that’s the count per pound), peeled and
deveined
4 cups water
1 tbsp. fennel seeds
2 pcs. Star anise
2 tbsp. kosher salt (or coarse sea salt)
2 cinnamon sticks
2 Tbsp. Whole black peppercorns
1 tbsp. mustard seeds
2 tbsp. cumin seeds

Method:

Combine everything, except shrimp, in a saucepan. Bring to a boil. Reduce heat
to a simmer and cook an additional 5 minutes.

In the meantime, have about 4 cups ice water on standby.

Add the shrimp. Keep the water at a simmer. Cook for about 3 minutes, or until
the shrimp is pink and just cooked through. Do not overcook!

Immediately remove the shrimp and plunge into awaiting ice water. Discard the
poaching liquid.

Keep the shrimp in the water until completely cooled down.

Remove and keep aside, refrigerated until ready to use.

(You can serve this shrimp with your favourite dipping sauce or toss into a
light summer salad, like one of those that David Nelson likes to share with
everyone!)