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.

Ingredients

  • slices lemon
  • slices lime
  • 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
  • black peppercorns
  • 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
14g
20%
Sugar
5g
6%
Saturated Fat
4g
17%
Cholesterol
2mg
1%
Carbohydrate, by difference
86g
66%
Protein
13g
28%
Vitamin A, RAE
400µg
57%
Vitamin B-6
1mg
77%
Vitamin C, total ascorbic acid
2mg
3%
Vitamin K (phylloquinone)
1µg
1%
Calcium, Ca
368mg
37%
Choline, total
14mg
3%
Fiber, total dietary
7g
28%
Folate, total
133µg
33%
Iron, Fe
21mg
100%
Magnesium, Mg
80mg
25%
Manganese, Mn
2mg
100%
Niacin
12mg
86%
Pantothenic acid
1mg
20%
Phosphorus, P
234mg
33%
Riboflavin
1mg
91%
Selenium, Se
15µg
27%
Sodium, Na
1120mg
75%
Thiamin
1mg
91%
Water
285g
11%
Zinc, Zn
3mg
38%