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Poached Shrimp
Perfectly Poached Shrimp
Appliance: Rice Cooker - 6 cup capacity and larger.
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This Classic, Kitchen Tested recipe is also Gluten Free
Perfectly Poached Shrimp
For the Poaching Liquid:
   3 cups water
   1 cup white wine
   1 lemon
   1 teaspoon salt
   1/2 an onion, quartered
   1 stalk celery, with leaves, quartered
   10 sprigs of flat leaf parsley, leaves and stems
   1 bay leaf
   6 peppercorns

   1 pound shrimp, shell on, easy peel (deveined), fresh or thawed
   1 1/2-2 quarts of ice

Optional garnishes:
   Lemon wedges
   Cocktail sauce
   Horseradish cream

For the Poaching Liquid:
Add water and wine to the inner bowl of your rice cooker. Halve the lemon and hand squeeze a large shot of juice from each half into the water, then drop in the lemon halves. Stir in remaining ingredients (through peppercorns), cover and push Cook button. Bring to a boil and cook 4-5 minutes, then switch rice cooker to Keep Warm. Allow poaching liquid to simmer, then rest for about 20 minutes.

Fill one large bowl with ice, and set a colander in a separate, heat proof bowl or pan. Set both aside.

Switch rice cooker back to Cook. Once poaching liquid comes to a boil, turn off or unplug your rice cooker. Add shrimp to poaching liquid, stir once and replace the lid. Do not turn the rice cooker back on, or remove the lid until ready to test for doneness. Poach shrimp according to the following:
   Medium (36-42 per pound) – 3 to 3 1/2 minutes
   Large (26-30 per pound) – 4 to 4 1/2 minutes
   Jumbo (16-20 per pound) – 5 to 5 1/2 minutes

Properly poached shrimp will be opaque white throughout the flesh, with pink shells. Unlike boiled shrimp, poached shrimp do not curl tightly or “butterfly” open along the cut where the sand vein was removed, so test for doneness by cutting one open. Quickly drain cooked shrimp in the colander above the heat proof bowl and add shrimp immediately to the bowl of ice along with only enough of the reserved poaching liquid so that the shrimp and ice float freely. Cool shrimp completely, at least 5-7 minutes, and up to 15 minutes, depending on the size and desired serving temperature, adding more ice, if necessary. Serve cool to cold with desired garnishes.

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