Poached Georgia Shrimp

Name: Poached Georgia Shrimp
Yield: serves 4 to 6
Ingredients: 12 cups water; 1 carrot, coarsely chopped; 1 stalk celery, coarsely chopped; 1 lemon, halved; 1/2 onion, preferably Vidalia, peeled; 2 bay leaves, preferably fresh; 1 tablespoon coarse salt, plus more to taste; 1 1/2 pounds unshelled large shrimp (21/25 count); 1/2 cup extra-virgin olive oil; Juice of 2 lemons; Freshly ground black pepper; 1/4 cup chopped fresh flat-leaf parsley; 1 baguette, sliced 1/4 inch thick, for accompaniment

December 9, 2011

Poaching means to gently simmer food in liquid—water, stock, court-bouillon, or even oil. Here, it’s court-bouillon, an aromatic stock that transfers its flavors to the food cooked in it, traditionally fish and shellfish. Use the best possible extra-virgin olive oil to make this dish really shine.

Recipe notes

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