Food & Cooking Recipes Appetizers Poached Shrimp 2 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on March 2, 2020 Print Rate It Share Share Tweet Pin Email Photo: Justin Walker Prep Time: 5 mins Total Time: 30 mins Servings: 10 Citrus and aromatic bay leaf permeate tender shrimp during a quick boil. This crowd-pleasing recipe should be on your "easy appetizer" list. Ingredients 10 cups water ½ lemon 1 dried bay leaf Kosher salt 1 pound large shrimp (16 to 20), deveined Ice cubes Directions 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. 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. Rate it Print