RECIPE: Easy flavor-packed poached shrimp
Poached shrimp are among my go-to proteins. They’re quick to cook and, because you can easily monitor their doneness, are foolproof.
Since shrimp are naturally mild in flavor, it is necessary to boost the flavor of the poaching liquid as much as possible. You can think of this process as similar to making an herbal tea: simply heat the liquid, then steep at a high temperature until you can taste each of the ingredients. I also like to use a relatively fatty cooking liquid for poaching; shrimp can benefit as much from added richness as from flavor boosters.
In the recipe below, I’ve combined a can of full-fat coconut milk with garlic, ginger and lemongrass to build the poaching liquid. You needn’t worry about doing much prep work to those aromatics — a rough smash, peel or whack is enough to awaken their flavors. Combine everything in a large pot and let it simmer, covered, for 10 to 15 minutes. (This is a great time to make side dishes, such as steamed rice and sauteed or blanched greens.)
Depending on their size, the shrimp will only need three to five minutes in the hot coconut milk to curl up and turn opaque. From there, simply scoop them out of the pot with a slotted spoon, then drizzle on some of the poaching liquid before serving. That leftover poaching liquid, by the way, is excellent as a quick soup base or for steaming another batch of rice. It’ll add a hint of coconutty seafood flavor to your next meal.
- 1 (14-ounce) can full-fat coconut milk
- 1 1/2 cups water
- 6 peeled garlic cloves, smashed
- 3-inch piece fresh ginger, unpeeled and sliced into thin rounds
- 2 stalks lemongrass, dirty layers removed, cut into 6-inch pieces, and bruised with the back of a knife to release oils
- 1 1/2 teaspoons kosher salt (if using fine salt, use 3/4 teaspoon)
- 1 1/2 pounds peeled and deveined large or jumbo shrimp, thawed if frozen
- On the side: Steamed white rice and sauteed greens
- In a Dutch oven or other large pot, combine all of the ingredients except the shrimp. Place over medium-high heat and bring to a rapid simmer. Reduce the heat to low, cover, and simmer until the coconut milk is flavorful, 10 to 15 minutes. Remove the lid and add the shrimp. Continue to cook on low heat, frequently flipping the shrimp, until the shrimp have curled up and turned opaque, 3 to 5 minutes.
- Use a slotted spoon to transfer the shrimp to a serving platter. (If shrimp vary in size, remove each shrimp as it finishes cooking.) Strain the poaching liquid through a fine-mesh strainer into a bowl. Drizzle a few spoonfuls of the poaching liquid over the shrimp. Reserve unused poaching liquid for another use, such as soup. Serve with rice and greens. Serves 4.
Nutritional information
Per serving: Per serving: 356 calories (percent of calories from fat, 62), 26 grams protein, 9 grams carbohydrates, 2 grams fiber, 25 grams total fat (21 grams saturated), 215 milligrams cholesterol, 1,039 milligrams sodium.Read more stories like this by liking Atlanta Restaurant Scene on Facebook, following @ATLDiningNews on Twitter and @ajcdining on Instagram.
