My cousin Kathy, who lives on the Florida panhandle, showed me how to poach shrimp very simply so that they come out tender and sweet every time. (Of course you have to start out with good raw material.) For this recipe, I've taken her basic approach and added a thin sauce that adds some complimentary flavors but doesn't overwhelm or cloy. After a couple of not-quite-there attempts, I'm pretty happy with it.
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serves 3
- 1 lb 16 - 20 count Gulf shrimp, shell on
- 1 cup beer
- 3 cups water
- ice
- 1/2 tsp Old Bay seasoning (okay, purists, this is optional)
- 3 Tb butter
- 2 cloves garlic, sliced thin
- 2 or 3 fresh basil leaves, cut fine (roll them up tightly together the long way, then slice the rolls crosswise with a sharp knife)
- 1 Tb sherry vinegar
- salt
- freshly ground black pepper
Cooking the Shrimp
If you want to devein the shrimp, do so without removing the shells. Cooking with the shell on is key to good flavor here.
Bring the beer, water, a big pinch of salt, and the Old Bay (if using) to a boil over high heat in a covered saucepan. While the water is heating, fill a large mixing bowl half full with ice water.
When the water is boiling, add the shrimp and cover, leaving flame on high. When the water has come back to a simmer, reduce heat to low. The shrimp are probably already done at this point. Remove one. If it already looks opaque, cut it in half and eat it to make sure it is cooked through. If so, drain the shrimp immediately, reserving the cooking water. Quickly plunge them into the ice water bath to stop all cooking. This is the key step that will keep them from turning rubbery and bland.
You may pause at this point. Once the shrimp are chilled, remove them from the ice water and refrigerate up to a couple of days if you are not continuing with the recipe.
Finishing the Dish
If you want to serve the shrimp without shells, peel them now. (I think they are better with the shells on, but they're definitely messier to eat that way.)
Put a saucepan - you can use the same one in which you poached the shrimp - over low heat. Melt 1 Tb of the butter in the pan. Cook the garlic slowly in the butter until it froths slightly but does not brown - about 5 min. Add a cup or so of the reserved cooking liquid and bring to a simmer.
Add the shrimp and the other 2 Tb butter. Cover and toss gently and freqently until just warmed through. All you are trying to do here is heat up the shrimp and baste them in the sauce; you do not want to be cooking them any more than they're already cooked. When they are warm, remove from heat and toss together with the basil, the vinegar, and some pepper. Add more vinegar and salt if needed. (Since the poaching liquor was seasoned, you may not need more salt.) Serve right away with rice. Accompany with a salad or plain steamed vegetable.
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