Master Recipe

Herb-Poached Shrimp

NOTE: If using larger or smaller shrimp, increase or decrease cooking times for shrimp by a minute or two. There is no need to use manicure scissors to open the shells since they should be completely removed before cooking in liquid. Simply open the shells with your fingers under running water and slip them off the meat. If you want to remove the vein, slit the back of each shrimp with a paring knife and rinse under cold water to wash away the vein. If possible, use Mexican or Gulf white shrimp in this recipe.

  1    pound large shrimp (21 to 25 count per pound), peeled, deveined if desired, and rinsed, shells reserved

  1    teaspoon salt

  1    cup dry white wine

  4    peppercorns

  5    coriander seeds

  ¹/₂    bay leaf

  5    sprigs fresh parsley

  1    sprig fresh tarragon

  1    teaspoon lemon juice