Try this Crimped Shrimp recipe, or contribute your own.
Suggest a better descriptionBring everything but the shrimp to a boil in a medium heavy pot, covered. Reduce the het and simmer for 5 minutes. Add shrimp, cover again and simmer for 1 minute. Remove form heat and steep covered, for 4 minutes. Remove the shrimp from liquid and refrigerate for at least 1 1/2 hours. Serve with your favorite cocktail sauce. Serves 6
From the L.A. Times
Note: If you’re defrosting shrimp, do it in the refrigerator, placing the frozen shrimp in a bowl of salted water to improve their flavor. You can freeze the poaching liquid to use again or to make a sauce, but be sure to strain it before freezing.
This recipe was developed by the late great French trained California chef Michael Roberts, who discovered an awesomely easy superb way of cooking fish, which the English call “crimping’. One day Roberts accidentally turned off the burner under a poaching salmon. Later he found a reference to the technique in a book by French culinary giant Madeleine Kamman, who’d learned about crimping from a British friend. The idea is to make a flavorful broth, bring it to a boil, turn down heat and add fish, cover and cook for a minute without boiling. The fish comes off the heat in its pot, stiff covered and sits for a few minutes til temperature of fish and liquid are equal. The texture is perfect, the oils in the fish aren’t heated enough to release any smell and fish picks up the flavor of the broth and vice versa. Steeping time is about 6 minutes for each half inch thickness of fish but of course it all depends on the fish and the pot. With this recipe, you have no more mushy shrimp.
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Serving Size: 1 Recipe (1120g) | ||
Recipe Makes: 1 Serving | ||
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Calories: 293 | ||
Calories from Fat: 29 (10%) | ||
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Amt Per Serving | % DV | |
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Total Fat 3.3g | 4 % | |
Saturated Fat 0.6g | 3 % | |
Monounsaturated Fat 0.5g | ||
Polyunsanturated Fat 1.2g | ||
Cholesterol 255.4mg | 79 % | |
Sodium 331.2mg | 11 % | |
Potassium 699.9mg | 18 % | |
Total Carbohydrate 16.2g | 5 % | |
Dietary Fiber 3.3g | 13 % | |
Sugars, other 12.9g | ||
Protein 35.6g | 51 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 293
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