Shrimp chowder with  crab meat. View from above, top view
Take Your Poached Shrimp To The Next Level By Flavoring The Liquid
By Garth Clingingsmith
Shrimp is one of America's most often consumed types of seafood, and is a key ingredient used in different cuisines across the globe. One great way to enjoy fresh shrimp is to poach it, and if you want your poached shrimp to be bursting with flavor, it’s crucial that you flavor the liquid it poaches in.
The basics of poaching shrimp include adding aromatics like fresh herbs, onions, and garlic to boiling water (or some white wine) to impart extra flavor to the shrimp as it cooks. Poaching happens at a low temperature, never exceeding 190 degrees F, and you need to ensure they’ve reached a minimum internal temperature of 145 degrees F before serving.
Once you’ve finished your poached shrimp you can use them in a number of different dishes like shrimp cocktail, sushi, spring rolls, shrimp tacos, or shrimp salad. If you are making a recipe that requires cold poached shrimp, have an ice bath ready so that they don’t continue to cook once you remove them from the heat.