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Poached Shrimp
You can serve this shrimp with your favourite dipping sauce or toss into a light summer salad. Do not overcook!
Serves: 4
Added By: 
Maggie
Ingredients
20 pieces shrimp, peeled and deveined
4 cups water
1 Tbsp fennel seeds
2 peices Star anise
2 Tbsps coarse sea salt
2 cinnamon sticks
2 Tbsps whole black peppercorns
1 Tbsp mustard seeds
2 Tbsp cumin seeds
Method
- Combine everything, except shrimp, in a saucepan. Bring to a boil. Reduce heat to a simmer and cook an additional 5 minutes.
- In the meantime, have about 4 cups ice water on standby. Add the shrimp. Keep the water at a simmer. Cook for about 3 minutes, or until the shrimp is pink and just cooked through. Immediately remove the shrimp and plunge into awaiting ice water. Discard the poaching liquid.
- Keep the shrimp in the water until completely cooled down. Remove and keep aside, refrigerated until ready to use.
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