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.
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