Boiled shrimp (Crevettes pochees)

By Craig Claiborne and Pierre Franey

Updated September 7, 2015

Total Time
5 minutes
Rating
3(11)
Comments
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Featured in: Food; A LIFT UP FOR LEFTOVERS

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Ingredients

Yield:1 pound of cooked shrimp

  • 1 pound medium to large shrimp

  • ½ cup dry white wine

  • ⅓ cup water

  • ½ bay leaf

  • 2 sprigs fresh thyme or ½ teaspoon dried

  • 12 peppercorns

  • Salt to taste, if desired

  • 4 sprigs fresh parsley

Ingredient Substitution Guide
Nutritional analysis per serving

3 grams carbs; 365 milligrams cholesterol; 248 calories; 1 gram fat; 1 gram fiber; 770 milligrams sodium; 46 grams 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.

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Preparation

  1. Step 1

    Combine all the ingredients in a saucepan and bring to the boil. Let simmer about one minute and remove from the heat.

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3 out of 5
11 user ratings
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Comments

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zeke

I was wondering what to do with the jumbo-sized heads-on shrimp I accidentally bought at the farmers market. This recipe was so easy and perfect. I was scared so cooked them a minute longer, no prob, and served them with some red beans and rice and salad. Like lobsters on the side, mmmm. If you’re going to cook them further in another dish, don’t cook them so long. Anyway, it’s very forgiving and easy.

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