Print
Total:
1 hr 57 min
Prep:
15 min
Inactive:
1 hr 30 min
Cook:
12 min
Yield:
4 servings
Level:
Easy

Ingredients

  • 1/2 handful salt
  • 2 carrots, roughly chopped
  • 2 stalks celery, roughly chopped
  • 2 cups pinot grigio
  • 2 fresh bay leaves, or 1 dried
  • 6 peppercorns
  • 2 pounds jumbo shrimp, shell on

Directions

Mix salt, carrots, celery, pinot grigio, bay leaves, and peppercorns in 2 quarts of water and bring to a simmer. Add the shrimp and just bring back to a boil. Once the water boils, cook for 60 seconds. Remove the shrimp immediately and lay out on a cookie sheet to cool to room temperature. Refrigerate until chilled, about 1 hour. Peel shrimp just before serving and serve chilled.

Trending Videos 7 Videos

Get the Recipe

Gabriele's Limoncello 01:28

Gabriele shares his family recipe for a delicious summertime libation.

Similar Topics:

IDEAS YOU'LL LOVE

Poached Bamboo Shrimp

Recipe courtesy of LeeAnn Chin

Poached Shrimp with Bay Leaves and Lemon

Recipe courtesy of Alex Guarnaschelli

White Risotto with Butter Poached Blackened Jumbo Shrimp

Recipe courtesy of Cooking Channel

Olive Oil Poached Shrimp with Olive Tortillas, Cumin Scented Black Beans and Tomatillo Avocado Salsa

Recipe courtesy of Lynn Crawford

On TV

So Much Pretty Food Here