Herb Poached Shrimp

Poached Shrimp

  • 1/3 cup of Mead (or white wine with 1 Tbs honey)
  • 1 bay leaf
  • 1 Tbs Herb de Provence (see below)
  • ½ tsp lime zest
  • Juice of 1 lemon
  • 2 Tbs red wine vinegar
  • 2 Tbs paprika
  • 1 tsp salt
  • 1 tsp black peppercorns
  • ½ tsp cayenne
  • 2 cups fish, shellfish or light chicken stock
  • 1 cup water
  • Fresh Shrimp, heads on if possible

Bring all the components to a simmer in a medium saucepan (about 180 degrees F). Add the shrimp and poach 3-5 minutes until the shrimp turn pink, indicating they are done. Remove and serve. If not serving immediately, drop into an ice bath to stop the cooking process and serve later as a chilled shrimp dish.

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