Poached Shrimp With Dipping Sauce
Published December 25, 2001
Craig Lee for The New York Times
- Total Time
- 1 hour
- Rating
- Comments
- Read comments
Advertisement
Ingredients
40 large shrimp, peeled (remove vein if you like)
½ cup soy sauce
1 star anise
1 tablespoon Sichuan or black peppercorns
5 slices ginger
½ cup hoisin sauce
2 tablespoons sesame oil
Nutritional analysis per serving
2 grams carbs; 10 milligrams cholesterol; 21 calories; 1 gram fat; 262 milligrams sodium; 1 gram protein; 1 gram sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
In a large saucepan, combine shrimp, 3 cups water, soy sauce, anise, peppercorns and ginger. Bring to a boil, then turn off heat and let sit, undisturbed, for about 30 minutes. If you are not serving right away, refrigerate shrimp in liquid; recipe may be prepared to this point a day before serving.
- Step 2
When ready to serve, drain shrimp, and put on a platter. Whisk together hoisin and sesame oil in a small bowl; serve shrimp with this sauce.
Private Notes
Comments
full disclosure, I made this without the side dipping sauce. I really liked the combination of spices in this, but I feel like it cooked for way too long and I had a lot of liquid left over. I followed the instructions almost exactly, so I'm pretty sure that I wasn't the issue. if this recipe was dryer and cooked for a shorter time I think the texture would have been better and the flavor more concentrated. my family liked the recipe well enough, but I personally found the shrimp over cooked.
I boiled the liquid and removed from heat. Tossed in the shrimp and removed 10 minutes later. They were perfect. Delicious appetizer!
The "vein" is the intestine. Yes, I like to remove!
I boiled the liquid and removed from heat. Tossed in the shrimp and removed 10 minutes later. They were perfect. Delicious appetizer!
full disclosure, I made this without the side dipping sauce. I really liked the combination of spices in this, but I feel like it cooked for way too long and I had a lot of liquid left over. I followed the instructions almost exactly, so I'm pretty sure that I wasn't the issue. if this recipe was dryer and cooked for a shorter time I think the texture would have been better and the flavor more concentrated. my family liked the recipe well enough, but I personally found the shrimp over cooked.