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New Taste Journal

Whole Grain · Whole Food · Big Flavors
New Taste Thinking:

Shrimp is a delicious source of lean protein. The only downside is that it is high in cholesterol. If you only eat shrimp once in a while I would suggest spending a little extra for the wild shrimp and the larger size. This simple recipe is great because you can add the shrimp to recipes like the Caesar Salad or toss a few in with the Kale-Miso Soup.
You can also squeeze some fresh lemon or lime juice all over them and dip in Chipotle Salsa for a great appetizer.

Some recipes call for adding spices, vinegar and lemon to the poaching water. I do not disagree with the idea of flavoring the water but I also don't taste much difference when doing so.


1 1/2   Pounds Mexican Gulf Shrimp 10-15's
          [10-15 shrimp per pound]
Bring a large pot of water to a boil.

Add the shrimp and bring back to a boil.

As soon as water boils cover pan and remove from heat.

Let shrimp poach in water for 5 minutes.
After 5 minutes remove shrimp from water.

Spray shrimp with cold water for a few seconds to stop the cooking process.

Place shrimp onto a large plate or sheet pan.

Let shrimp cool a bit before peeling.

You can also place cooked shrimp into the fridge and peel when cold.
Peel all of the shell off of the shrimp.

Use a small knife and make a shallow slit down the middle of the shrimp.

Open the slit and remove any dirt, sand, intestine or roe from the shrimp.

This is best done next to the sink with the cold water running.

Use the knife to scrape out the debris and then rinse the knife under the water.

If shrimp is extra dirty you can rinse the shrimp under the water.
  
 
 
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