Had to share this recipe that I just saw from Chef Michael, out east. I’m going to try this one tonight with our BBQ’d steak and salmon.
The whole secret to this dish is infusing the shrimp with flavour and avoiding the classic error of over-cooking shrimp.
- Take a good portion of uncooked shrimp, in shell and set aside ready for cooking.
- In a pot add
- 3 cups of water
- 1 cup of white wine.
- 1 lemon (zest and juice)
- 1 or 2 cloves of garlic (fresh)
- 1 thinly sliced onion
- 2 tbsp salt
- 1 bay leaf
- 2 tspn saffron
- Bring the pot to a simmer.
- Turn off the heat
- Add the shrimp
- Allow to poach for 10 minutes
Your shrimp are now ready. You can serve with a garnish and/or a seafood dipping sauce (but plain seems to be the best alternative).