Citrus Poached Shrimp

Citrus Poached Shrimp
Staff Writer
Cooking Planit

Poached shrimp are so light and refreshing, and no additional fat also makes them healthy. Serve these as a party appetizer with classic cocktail sauce, or make an entrée out of any salad.Many recipes call for shrimp with the shell on. In this case, I've opted for shrimp without the shell to save time and eliminate the need to peel the shrimp after cooking.

4
Servings
524
Calories Per Serving
Deliver Ingredients

Ingredients

  • 4 slices lemon
  • 4 slices lime
  • 4 slices orange
  • 6 Cups water
  • 1 1/2 Cup dry white wine
  • 1/4 Pound hrimp, 16-20, peeled and deveined
  • 1 Tablespoon kosher salt
  • 6 black peppercorns
  • 2 sprigs fresh rosemary

Directions

Slice the orange, lemon and lime into 1/4 inch thick wheels to measure the indicated amounts. Place in a large pot.

Add the water, wine, whole peppercorns, fresh rosemary and kosher salt to the pot of citrus slices. Place the pot over high heat. Proceed with next step as liquid comes to a boil.

Once liquid is boiling, lower heat to a gentle simmer. Add the shrimp and cook until they are bright pink, about 4-6 minutes. Use a slotted spoon to transfer the cooked shrimp to a large heat-proof bowl.

Place the bowl of shrimp in the refrigerator and chill for 10 minutes before serving.

Transfer the chilled citrus poached shrimp to a serving bowl or dinner plates. Ready to eat!

Nutritional Facts

Total Fat
9g
13%
Sugar
42g
47%
Saturated Fat
2g
8%
Carbohydrate, by difference
101g
78%
Protein
11g
24%
Vitamin A, RAE
399µg
57%
Vitamin B-6
1mg
77%
Vitamin C, total ascorbic acid
1mg
1%
Vitamin K (phylloquinone)
2µg
2%
Calcium, Ca
258mg
26%
Choline, total
14mg
3%
Fiber, total dietary
8g
32%
Fluoride, F
1µg
0%
Folate, total
170µg
43%
Iron, Fe
21mg
100%
Magnesium, Mg
81mg
25%
Manganese, Mn
2mg
100%
Niacin
10mg
71%
Pantothenic acid
1mg
20%
Phosphorus, P
236mg
34%
Riboflavin
1mg
91%
Selenium, Se
15µg
27%
Sodium, Na
522mg
35%
Thiamin
1mg
91%
Water
283g
10%
Zinc, Zn
2mg
25%