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Poached Shrimp

Citrus and aromatic bay leaf permeate tender shrimp during a quick boil.

  • Prep:
  • Total Time:
  • Servings: 10

Photography: SIMON WATSON

Source: Martha Stewart Living, October 2010


  • 10 cups water
  • 1/2 lemon
  • 1 dried bay leaf
  • Coarse salt
  • 1 pound large shrimp (16 to 20), deveined
  • Ice cubes


  1. Bring water, lemon, and bay leaf to a boil, covered, in a medium saucepan. Add 1 tablespoon salt. Reduce heat to low, and simmer for 10 minutes.

  2. Raise heat to high, and return water to a boil. Add shrimp; cook until bright pink and opaque, 1 1/2 to 2 minutes. Immediately transfer shrimp to a rimmed baking sheet using a slotted spoon; cover with ice, and let stand for 5 minutes.

Cook's Notes

Shrimp can be refrigerated, topped with ice, in a resealable plastic bag for up to 2 hours.

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