Ingredients:
3 cups water
1 cup white wine
1/4 cup rice vinegar
1 carrots, coarsely diced
1/2 onions, coarsely diced
1 celery ribs, coarsely diced
2 teaspoons salt
1 teaspoon dried thyme
2 bay leaves
6 peppercorns
24 raw jumbo shrimp, peeled with tails on
seafood cocktail sauce
Directions:
Bring everything but shrimp to a boil in a large saucepan or dutch oven, covered. Reduce heat and simmer for 5 minutes. Add the shrimp, cover again, and simmer for 1 minute.
Remove from heat and steep, covered, for 4 minutes.
Remove shrimp and chill well (at least 90 minutes).
Serve with cocktail sauce.
Note: you can freeze the poaching liquid to use again — just strain it first.
Servings: 6
Time preparation: 10 min.
Time total: 115 min.